Discover this recipe very easy to make with our spreads. Follow our advice step by step and make a great tart without effort! It can be done with : Pesto, Roquefort Delight, dried tomato, it is a success for sure. Everyone loves it and willingly shares it as an aperitif or a picnic.
Ingredients
2 puff pastries
170 g of Lou Saussoun, or Tapenade or Pesto ...
1 egg to brown or 2 tablespoons of milk
170 g of Lou Saussoun, or Tapenade or Pesto ...
1 egg to brown or 2 tablespoons of milk
Preparation
15 mn / Cooking 30 mn
Preheat your oven to 180 °.
Place the first puff pastry disk on parchment paper.
Spread with Saussoun avoiding the edge of the disc.
Wet the edge of the dough slightly (for soldering the two dough).
Add the second dough and solder the edge by pressing with your fingertips.
Place a bowl in the center and start cutting. First in 4, then 8, 16 and 32.
Try to do equal parts.
Twist each band by rolling it gently on itself. Be careful to always roll the bands in the same direction.
Finish by basting with egg or milk. Bake about 30 minutes.
Eat hot or tart pie (crunchier, crisper!)
Preheat your oven to 180 °.
Place the first puff pastry disk on parchment paper.
Spread with Saussoun avoiding the edge of the disc.
Wet the edge of the dough slightly (for soldering the two dough).
Add the second dough and solder the edge by pressing with your fingertips.
Place a bowl in the center and start cutting. First in 4, then 8, 16 and 32.
Try to do equal parts.
Twist each band by rolling it gently on itself. Be careful to always roll the bands in the same direction.
Finish by basting with egg or milk. Bake about 30 minutes.
Eat hot or tart pie (crunchier, crisper!)
