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| Difficulty: | easy |
| Preparation: | 30 min |
| Ready in: | 50 min |
Vegetable
1 serving contains
| Nutritional value | Amount | EU-RDA % |
|---|---|---|
| Kcal | 229 | 11% |
| Protein | 6 g | 12% |
| Fat | 17 g | 21% |
| Added Sugar | 0 g | 0% |
| Carbohydrates | 14 g | 5% |
| Roughage | 1 g | - |
| Saturates | 5 g | - |
Recipe Development: EAT SMARTER
Ingredients
For <none>
| 11 ounces | Puff pastry (frozen) |
For the filling
| 4 ⅔ cups | ripe tomatoes |
| 1 tablespoon | olive oil |
| 1 ½ cups | fresh Mozzarella |
| salt | |
| freshly ground peppers | |
| 1 tablespoon | balsamic vinegar |
| ½ teaspoons | oregano dried |
| 2 tablespoons | Basil leaves finely chopped |
| 1 tablespoon | olive oil |
Directions
1 Lay the puff pastry sheets side by side to thaw, then lay on top of each other and roll out on a floured surface. Line the greased dish with the pastry and brush with a little oil.
2 Wash and slice the tomatoes. Slice the mozzarella. Preheat the oven for 220°C | 425F | gas 7.
3 Arrange the tomatoes and mozzarella in the pastry case, alternating tomato and mozzarella slices (slightly overlapping), and sprinkle the tomatoes with a few drops of balsamic vinegar. Sprinkle everything with oil, scatter with oregano and finely chopped basil and season with salt and pepper.
4 Bake for about 15 - 20 minutes. Serve immediately.
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