Puff pastry with tomatoes

Make your own puff pastry tomato squares – here’s how:
Lay 2 rolls of puff pastry on top of each other
Brush with egg
Spread tomato slices on top, season with salt and pepper
Bake in the oven at 220°C top/bottom heat until golden brown
Brush the puff pastry squares with garlic and basil oil
We like to eat the puff pastry snack with a large bowl. But since they also taste very good cold, they often come along to picnics.
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2 rolls of puff pastry (from the fridge)

2 tomatoes (large)

2 tablespoons olive oil

2 cloves of garlic

12 basil (leaves)

1 egg

Pepper

Salt
to taste

Parmesan
Preparation:

Preheat the oven to 220°C. Line a baking tray with baking paper. Roll out the puff pastry and place both pieces on top of each other.

Whisk the egg and brush the puff pastry with it.

Wash the tomatoes and cut them so that you get 12 slices.
Tomato slices

Distribute the tomato slices evenly on the puff pastry and season with salt and pepper.

Cut the puff pastry into 12 equal-sized squares. Place the puff pastry pieces on the baking tray with a little space between them. Bake for 18 minutes until golden brown.
Peel the garlic and press it into a bowl. Chop the basil into small pieces and add it to the garlic with the olive oil. Garlic oil

As soon as the puff pastry tomato squares come out of the oven, brush them with the garlic-basil oil.

Bake tomato puff pastry squares

If you like, grate some fresh Parmesan over them.