Tomato Palmier - Sun-Dred Tomato Recipes

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Category: Others/ Misc
     
 

Presentation Description

Combine dehydrated tomatoes and garlic in a mixer and blend until the mixture is paste-like (for 2 min). Remove from the mixer and season it with salt and pepper.

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Presentation Transcript

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TOMATO PALMIER Ingredients • Puff pastry dough thawed – 1 thin layer • Dehydrated tomatoes - ⅔ cup sun dried • Garlic - 2 cloves • Meat - 4 thin slices optional • Parmesan cheese - 1 block • Salt and pepper to taste Method 1. Preheat the oven to 400 degrees. 2. Combine dehydrated tomatoes and garlic in a mixer and blend until the mixture is paste- like for 2 min. Remove from the mixer and season it with salt and pepper. 3. On a flour surface roll the puff pastry dough into a thin square i.e. equal length on all 4 sides say 12x12 inches. 4. Spread the tomato and garlic paste step 2 evenly using a pastry brush over the surface of the dough. Leave a ½ inch border around the outside. 5. Add meat slices if desired over the tomato paste. Grate the parmesan cheese generously in a thin layer on top of the meat slices. 6. Draw three horizontal lines across the puff pastry. Do not cut the dough but just draw line The first in the middle and the other two halfway to the top and bottom respectively. 7. Gently fold the top edge of the dough to the first line at the top. Similarly fold the bottom edge up to the bottom line. Now fold the new top edge to the middle line and do the same for the bottom edge so that the two edges meet in the middle. 8. Fold them again so that the two halves are on top of each other like a book. Cut the dough into ½ inch slices and pinch the bottom of each slice so that it looks like a heart. 9. Space them out on the baking tray with a baking sheet underneath. 10. Bake the tomato palmier in the preheated oven for 15- 18 minutes or until the dough is completely cooked through. Serve hot.

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