This puff pastry plait is filled with green pesto, sun-ripened tomatoes and plenty of grated mozzarella. With its plaited shape and flavourful filling, it is as good to look at as it is to bite into.
A scattering of fresh basil leaves goes in before it is plaited, giving you a lovely combination of crisp puff pastry, creamy cheese and fresh tomato – a sort of caprese tart.
The plait is very easy to make and can be served warm or cold. For the best flavour I recommend serving it warm, while the cheese is melted and creamy. But don’t worry, it reheats well too if you have leftovers.
It makes a perfect side for a barbecue, a lunch with a crisp salad alongside, or part of a tapas spread. And if you are after a good snack, try it with a glass of chilled chardonnay – a really lovely combination.
Puff pastry plait with tomato, pesto and mozzarella
Ingredients
- 1 roll puff pastry
- 3 tbsp green pesto – click here for recipe
- 3-4 medium tomatoes, sliced
- 120 g grated mozzarella
- 4 sprigs fresh basil, leaves picked
- Salt and freshly ground pepper
- 1 egg, for brushing
- Sesame seeds and grated parmesan (optional)
Method
- Unroll the puff pastry on a sheet of baking paper.The filling goes down the middle of the pastry, so cut diagonal strips into the dough until you are 1/3 of the way in across the pastry sheet. Do this on both sides.See the picture of how the pastry should be cut, just below the recipe.
- Spread the middle section with pesto and scatter half the mozzarella over it.
- Lay the tomato slices and basil leaves on top, sprinkle over the rest of the mozzarella and season with salt and freshly ground pepper.
- Fold the ends of the pastry in over the filling, then fold the strips in over the filling, alternating from side to side, – one at a time.See the video above the recipe if you need to.
- Brush the top with a beaten egg and sprinkle with sesame seeds and/or a little finely grated parmesan if you like.
- Bake the plait in a preheated oven for about 20 minutes at 200°C, conventional oven (top and bottom heat).
- Let it rest for about 5 minutes before slicing and serving.Serve it with a crisp green salad, as a side at a barbecue or as part of a tapas spread.
Nutrition
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Kan de der butterdejs stænger fryses
Jeg elsker den. Wow!
Den smager vildt godt!
Kæmpe succes:-)