Try my new recipe inspired by Dolce & Gabbana!


2 Round puff pastry  (usually 230g/ 8 oz each) + 400g (14 oz) cherry tomatoes + 30g (1 oz) pitted black olives + 6 slices of smoked cheese + fresh thyme + oregano + extra-virginolive oil + a knob of butter + salt + pepper.

Preheat the oven to 200°C (392° F). Wash the cherry tomatoes and the black olives, then put everything to marinate in a glass bowl with a tablespoon of extra virgin olive oil, a teaspoon of oregano, fresh thyme (washed and dried), salt and pepper. Let stand for 10 minutes. Roll the puff pastry out flat and cut into discs around 10cm/4in in diameter. Grease some molds (that can go in the oven) about 8cm/3in in diameter with butter. Line them carefully with puff pastry, pressing to adhere well to the base and sides of the dish, allowing sides to overhang a little bit. Fill the molds with the marinating tomatoes and olives and bake (remember: preheated oven) for 15 minutes at 200°C (392° F). Then add the sliced smoked cheese and continue cooking for another 10 minutes until the pastry is lightly golden. Let cool and serve. As you already know, the puff pastry tends to swell, so arm yourself with a fork to riddle it with holes.



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