Mini Puff Pastry Tomato & Sundried Vegetables
Ingredients
- 96 Pidy tomato & herbs mini square puff pastries
- 400 g grated parmesan
- 400 ml 30% whipping cream
- 4 tsp paprika
- 400 g red pepper
- 400 g green courgette
- 400 g aubergine
- 96 drops red pepper
- Tahoon Cress sprouts
- 160 g pine nuts
- Salt & pepper
Chef's Tips
To perfect the recipe, roast the pine nuts and add the sprouts before serving.
Preparation
-
1
Roast the pine nuts for 5 min at 180°C.
-
2
Cook the puff pastry bases for 5 min at 180°C.
-
3
Dice the vegetables into a fine brunoise, sauté in olive oil for 10 min, and season.
-
4
Emulsify the cream and grated Parmesan, add the paprika, salt, and pepper, and place in a piping bag.
-
5
To assemble the pieces, pipe the Parmesan mixture into the base, place 1 tsp of brunoise on the cream, position the drop of pepper, add 2 pine nuts, and finish with the sprout.
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