PUFF PASTRY WITH BELL PEPPER, TOMATO AND RUCCOLA
This is a super fast dish that works well with children, garden parties, hot , cold , for a picknick ….. and the best thing is you can actually put almost everything you want or have left over in the fridge on the puff pastry, If you like meat ad some Bacon, if you have leftover sausage , vegetables of all kind, cheese …. it`s basically a puff pastry pizza and whatever flavours you like you put on top.My particular favorite is the bell pepper, cheese, tomato combination.
Puff pastry with bell pepper and Ruccola
2 portions
4-6 slides of frozen puff pastry
1 yellow bell pepper
8 cocktail tomatoes or 2 big ones
2 small onions devided into 4 pieces each
2 garlic gloves
1 tabelsoon tomato paste
2 tabelsoons water
5 leafes of basil
salt, pepper
parmesan
Salad
2 hand full of herb salad
5 garden raddish
2 Tablespoon olive oil
2 Tablespoon balsamico vinegar
1 point of a knife mustard
½ teaspoon honey
salt, pepper
- Fry the cut bellpepper, onion and garlic
- Stir for a few minutes than ad the tomato paste, cut fresh tomatos and water. Cook another few minutes till everything is soft. Salt and peppe ras you like.
- Place the frozen puff pastry leafes on baking paper on a baking tray and distribute the tomato-bacon sauce on them. Pour some parmesan cheese on top and bake it in the oven with 220 degrees till brown and puffy.
- Scatter the salad, cut the radish in slices on a plate or wooden board, drizzle the salad dressing over it Cut the puff pastries into pieces and places them around the salad. Serve while hot.