Stuffed Tomatoes in Puff Pastry
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 roll (s) puff pastry from the refrigerated shelf
- 12 cocktail tomatoes
- 12 cubes feta cheese or mozzarella
- 12 slices raw ham, thinly sliced
- 1 egg yolk
- salt and pepper
- 12 basil leaves
- some poppy seeds and sesame seeds
Print Recipe
Pin Recipe Instructions
- Cut the lid off the tomatoes and carefully scoop out the tomatoes. Place the cut surface on kitchen paper to drain and season the tomatoes with salt and pepper. Fill each tomato with a cube of feta or mozzarella and a leaf of basil. Wrap 1 slice of raw ham around each tomato.
- Roll out the puff pastry on a work surface and cut out approx. 8 cm plates with a round container. Place each wrapped tomato on a plate and seal with the puff pastry. Place the seams down on a parchment-lined baking sheet. Brush with egg yolk and sprinkle 6 tomatoes with poppy seeds and 6 tomatoes with sesame seeds.
- Bake in the oven preheated to 200 ° C for about 15 minutes or until the surface is golden brown.
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