01/ 27/ 2017



recipes * memories * tips * photos * trips


The other day my husband and I spent the weekend at my sister’s house. She is married to a German guy and lives in another city. So, we were welcomed with a lovely dinner and my husband loved the appetizer! Well, it was a little high in calories, but the taste was fantastic. Luckily, every time we go there, we walk long distances. This pastry appetizer is super easy to make, and also you can impress your guests. It will be absolutely perfect if you serve it in a wooden board with a mix of green salad. A fantastic combination! I always say that parents influence their children so much and, the proof of it is that my sister loves puff pastry as well! In another post I commented that when I was kid my mum used to make things with puff pastry for our lunch. This recipe is from a book called “The Newlywed’s vegetarian cookbook”, with some modifications.


                  Total time: 1 hour 40 minutes                                       Serves: 6 people



- 375 grams sheet rolled puff pastry, defrosted 

- Olive oil 

- 4 garlic cloves

- 1 large red pepper

- 1 large yellow pepper

- 2 tablespoons red pesto, fresh* or from a jar 

- 300 grams buffalo mozzarella, drained and finely sliced

- 125 grams cherry tomatoes, cut in half

- Fresh basil leaves

- Oregano

- 3 tablespoons parmesan cheese, grated 

- Black pepper

- 1 egg to glaze




1. Defrost the all-butter puff pastry. Take the pastry out of freezer at least 20 minutes before using it; 


2. Cut the peper in the middle and remove the pith and seeds. Then, cut each half into large slices;


3. Put them in a baking pan with the garlic cloves, olive oil and oregano. Mix well and roast for about 50 minutes in a pre-heated oven to 180°C. Remove and reserve;


4. Unroll the pastry and place in a rectangular baking pan. Then, make some little holes in the pastry with a fork, this prevents the pastry from rising;


5. With a sharp knife score a line round the pastry and leave an edge. Spread the pesto over it;


6. Lay the pepper strips across the base of the pastry, alternating red and yellow sections;


7. Add mozzarella over the peppers;


8. Distribute the halved tomatoes over it, oregano and black pepper; 


9. Then, spread grated parmesan over all the ingredients;


10. Brush the beaten egg along the edge of the pastry; 


11. Finally, bake for 25-30 minutes or until golden brown in a pre-heated oven to 220°C. Then, distribute basil leaves. 



*Red Pesto

Ingredients: 40 grams almonds + 50 grams dried tomatoes + 2 garlic cloves + 2 tablespoons olive oil + 2 tablespoons freshly grated parmesan cheese. 

Method: Put all ingredients into a food processor and pulse until smooth.


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