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Betty Bossi Koch-Center
How it's done
Roll out the dough, cut in half crosswise, spread the pesto evenly over one half, leaving a border of approx. 5 mm. Place the other half on top, press down gently, cut into strips approx. 3 cm wide. Hold the ends of the pastry strips and twist approx. 5 times, place on a baking tray lined with baking paper. Brush the pastry twists with oil, sprinkle with fleur de sel.
Approx. 30 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, leave the pastry twists to cool completely on a rack.
With the lid down, grill the slices of tomato over/on a medium heat (approx. 200°C) for approx. 2 mins. on each side. Serve the tomatoes on a platter. Drizzle with oil, season.
Spread the mozzarella on top of the tomatoes. Drizzle the balsamic, pesto and oil over the top, season. Garnish with the basil, serve with the pastry twists.
|Tip:||Sprinkle 40 g of coarsely chopped walnuts over the baked pastry twists.|
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