Stuffed Tomatoes in Puff Pastry
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
The tomatoes should be small enough to fit into the pastry molds.
Ingredients
- Tomatoes - 6 pieces
- Coarse Salt - to taste
- Puff Pastry - 17.6 oz
- Olive Oil - 1 tablespoon
- Onion - 1 head
- Celery stalk - 1 piece
- Sausages - 8.8 oz
- Chopped Sage Leaves - 2 tablespoons
- Grated Pecorino Pepato Cheese - 2.1 oz
- Chicken Egg - 1 piece
- 33% Cream - 1 tablespoon
Step by Step guide
Step 1
Preheat the oven to 392°F.
Step 2
Cut the tops off the tomatoes and carefully scoop out the flesh and seeds. Dry the insides.
Step 3
Roll out the pastry into a rectangle and cut it into 6 squares. Place each piece into muffin molds and press firmly, gently smoothing the edges.
Step 4
Heat the olive oil in a pan over medium heat. Add the finely chopped onion and celery and sauté until soft for 3–5 minutes.
Step 5
Remove the casings from the sausages. Add the filling to the pan and cook for 10 minutes, stirring. Remove from heat and stir in the cheese and parsley.
Step 6
Fill the tomatoes with the filling and place them in the pastry molds.
Step 7
Lightly beat the cream with the egg and brush it over the pastry. Fold the triangular edges slightly upwards, but do not press or seal them.
Step 8
Bake in the oven for 15 minutes until the pastry is golden brown. Cool for 10 minutes and serve.
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