| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Food networ, Food8 |
2 |
servings |
INGREDIENTS
| 2 |
|
Rectangles of puff pastry; 13cm x 15cm |
| 1 |
|
Egg yolk |
| 1 |
ts |
Dijon mustard |
| 60 |
g |
Gruy.re; shaved with a |
|
|
; vegetable peeler |
|
|
; (2oz) |
| 2 |
lg |
Or 4 small tomatoes; blanched and peeled |
| 1/2 |
ts |
Thyme leaves |
|
|
Malden sea salt |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
Preheat the oven to 180?C/350?F/gas mark 4.
Place the rectangle of pastry on a baking sheet and glaze a 3cm band round
the edges with the egg yolk. Smear the inside of the pastry squares with
the mustard. Place a wafer?thin layer of gruyere on top of the mustard.
Thinly slice the tomaotes and overlap on top of the cheese. Sprinkle over a
little thyme, sea salt, olive oil and pepper.
Transfer to the oven and bake for 20 minutes or until the pastry is golden
brown and the bottom crisp.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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