As soon as the sun returns, I put the tomato pies back on our tables. Do we agree that it’s always a treat? So you’re going to love the one I’m offering today.
I found this recipe while browsing Italian blogs under the name sfogliata napoletana. It consists of a puff pastry and is topped with cherry tomatoes, mozzarella in small balls and green olives. This mix of colors, very Italian, is so aesthetic and appetizing.
The realization of this pretty pie is also very simple.
You just have to take the precaution of blind-cooking the puff pastry so that it is crispy. For this, it will be necessary to cover it with a weight. I use chickpeas which of course are only used for this purpose. The filling is placed in a second step before going back to cooking.
No doubt this pie will become our star of the summer. Besides, I’m already looking forward to making one again.
Puff pastry tart with tomatoes and mozzarella:
1 puff pastry (the best possible)
150 g mozzarella in small balls
200 g (approx.) cherry tomatoes
Preheat the oven to 180°C.
Unroll the dough and place it in a mold or plate about 26 cm in diameter.
Fold the edges.
Prick the pie and cover it with a baking sheet then chickpeas
Cook for about 20 minutes.
Meanwhile, cut the cherry tomatoes in 2 and let them drain upside down. Also cut the mozzarella balls in 2. They too must be well drained.
Take the dough out of the oven.
Remove baking sheet and chickpeas and garnish.
Arrange the tomatoes and mozzarella over the dough.
Add the olives, season and drizzle with oil.
Cook for another 15 minutes.
Serve with a few oregano leaves.
To finish: the Italian recipes that I have read mostly use 2 puff pastry sheets placed on top of each other before baking. I didn’t really see the usefulness, but if you try both ways, I’ll be happy to hear from you.
In any case, it is important to choose a good all-butter puff pastry.
You can also use black olives, or a mixture of both.