\nEasy<\/p>\n
\nApproximately 233<\/p>\n
\n4 people<\/p>\n
\n15 minutes<\/p>\n
\n20 minutes<\/p>\n
\n35 minutes<\/p>\n
During the summer, I really enjoy having tomato mozzarella salad, but I decided to enhance this simple dish into a more sophisticated appetizer for a dinner with friends.<\/p>\n
For 4 people:<\/p>\n
– Puff pastry: 1 sheet
\n– Tomatoes: 3
\n– Mozzarella: 200 grams
\n– Pesto: 2 tablespoons
\n– Olive oil: 1 tablespoon
\n– Fresh basil leaves: 4
\n– Salt: to taste
\n– Pepper: to taste<\/p>\n
1. **Preheating the Oven**
\n Preheat your oven to 400\u00b0F (200\u00b0C).<\/p>\n
2. **Preparing the Pastry**
\n Roll out the puff pastry and cut it into rectangles. Place these rectangles on a baking sheet.<\/p>\n
3. **Assembling the Millefeuille**
\n Slice the tomatoes and mozzarella into thin pieces. Layer the pastry rectangles with tomatoes, mozzarella, and pesto. Drizzle with olive oil, and season with salt and pepper.<\/p>\n
Bake in the oven for 20 minutes or until the pastry turns golden brown.<\/p>\n\n\n