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.
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Converted by MM_Buster v2.0l.
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