Ingredients for around 30 pieces:
1 packet of wholemeal puff pastry (vegan)
a little oat milk
1 jar of sun-dried tomatoes
about a dozen cherry tomatoes
freshly ground black pepper
herb salt
2 cloves of garlic
½ bunch of fresh basil
a few sprigs of fresh coriander
about 3 tablespoons of olive oil
Fleur de sel
Method:
1. Preheat the oven to 180°C (fan).
2. Cut the puff pastry into squares and place them on a baking tray lined with baking paper.
3. Brush the puff pastry pieces with a little oat milk.
4. Drain the sun-dried tomatoes if necessary. Wash the cherry tomatoes and cut them in half. Arrange the sun-dried tomatoes and cherry tomatoes on top of the puff pastry pieces.
5. Using a sharp knife, first score a border all the way round the edges. Then season generously with pepper and sprinkle with a little herb salt.
6. Place the baking tray in the oven and bake for about 15 to 20 minutes, until the edges start to brown slightly.
7. In the meantime, for the herb paste, peel the garlic, remove the germ and chop finely.
8. Wipe the basil and coriander with a damp cloth, chop them finely and mix together with the olive oil and garlic.
9. Place a dollop of the mixture onto each of the baked pastry squares and then sprinkle with a little fleur de sel.
10. You can enjoy these pastries warm or cold as Finger food or starter.
My tips:
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- You can also use other herbs in the herb paste, whichever you prefer.
- Depending on the season, you can top the puff pastry with fresh tomatoes in summer and sun-dried tomatoes in winter.
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Product description:
Drying tomatoes causes changes in the composition of the nutrients they contain. Nevertheless, numerous phytochemicals, nutrients, minerals and vitamins are retained and even become more concentrated. This is because drying tomatoes mainly removes water. However, dried tomatoes have a higher calorie content than fresh tomatoes, which consist of approximately 94 per cent water.
