Napoletana
Tartelettes tomates et pignons
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200g shortcrust pastry
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1 jar of Panzani Napoletana sauce
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100g grated parmesan
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30g pine nuts
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1. Roll out the shortcrust pastry, sprinkle parmesan over the entire surface of the dough, and run the rolling pin over it again so that the cheese penetrates into the dough.
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2. Fill the dough bases with dried vegetables or porcelain marbles and bake for 10 minutes at 200°C.
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3. Pour the sauce into a frying pan and cook for 3 minutes over medium heat to obtain a thicker consistency.
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4. Remove dried vegetables, spread tomato sauce over the dough bases, sprinkle with pine nuts and bake for 15 minutes at 200 ° C.
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