Name: Tomato mille-feuille
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 1 sheet frozen puff pastry, thawed; 4 slices prosciutto; 2 tablespoon olive oil; 1 onion, finely chopped; 3 clove garlic, crushed; 400 gram can diced tomatoes; 1 tablespoon chopped fresh thyme; 40 gram baby rocket leaves; 2 teaspoon balsamic vinegar

Tomato mille-feuille

Impress your friends and family with these delicious, easy pastry stacks.

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Serves 4

Prep

10M

Cook

50M

Total

Ingredients

1 sheet frozen puff pastry, thawed

4 slices prosciutto

2 tablespoon olive oil

1 onion, finely chopped

3 clove garlic, crushed

400 gram can diced tomatoes

1 tablespoon chopped fresh thyme

40 gram baby rocket leaves

2 teaspoon balsamic vinegar

Method

1.Preheat oven to 200°C. Lightly grease 2 baking trays.

2.Cut pastry into 8 even rectangles. Arrange on one prepared tray. Place the prosciutto on the other. Bake for 45 minutes. Remove prosciutto and flatten pastry with a spatula or egg slice

3.Continue baking pastry for a further 4-5 minutes until crisp and golden. Cool slightly.

4.Meanwhile, heat 1 tablespoon of oil in a large frying pan on high. Sauté onion and garlic for 2-3 minutes, until onion is tender. Stir in tomatoes and thyme.

5.Cook over low heat for 5-7 minutes, stirring occasionally, until mixture is thick. Season to taste.

6.In a small bowl, combine rocket with remaining oil and vinegar. Toss well.

7.Spread tomato mixture evenly over 4 pastry rectangles. Top with a second rectangle. Serve topped with rocket salad and chopped prosciutto.

For a speedier meal, use ready-made vol-au-vent cases. Fill with tomato mixture. Warm in the oven before serving topped with rocket salad and prosciutto.
Note

Woman's Weekly Food

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