- Puff pastry (sheet) - 1 Piece
- Egg - 1 piece
- Cream cheese - 150 Grams
- Pesto sauce - 1/4 cup
- Milk - 2 items. spoons
- Tomatoes - 3 Pieces
- Basil fresh (chopped) - 1/4 cup
- Salt, pepper - - To taste
- Olive oil - - To taste
Sheet of puff pastry is thawed and rolled to the desired thickness. I've got a rectangle measuring approximately 30 by 20 cm from the standard sheet of the test. Cut off the edges of the dough - from them we will make the skirts. Approximately 1.5 cm wide. That's right - we get a quadrangular dough and 4 trimmed strips. In the bowl we beat the egg. Lubricate the dough sheet with beaten egg. We form the sides of the cut pieces of dough, we cut the excess. Bortics, too, grease the egg. Since the dough is flaky, it needs to be pricked with a fork almost over the entire area. This is done so that the dough does not puff when baking. We put the dough in the oven, heated to 200 degrees, and bake about 13-15 minutes until golden. We remove the finished dough from the oven and cool it on the grate. In the meantime, the dough is baked, we will fill it. At a slow speed mixer slightly vzobem cream cheese. Add pesto, continue whipping. Add the milk and whisk thoroughly until a condition close to homogeneous. My tomatoes and cut into plates. We distribute the creamy mass in the dough. Overlap the tomatoes. Sprinkle with olive oil. Salt, pepper, add other desired spices, then put in the oven and bake for another 20-25 minutes at 180 degrees (until ready). And while the pie is baked, finely chop the fresh basil. Finished cake sprinkled with fresh basil, lightly cooled and served. Bon Appetit! ;)
Servings: 4