Tomato basil elephant ears

Tomato basil elephant ears

Tomato basil elephant ears

Recipe by:
Bobby Flay

Watch Grill It! With Bobby Flay
Thursday the 24th, at 10:35

Prep: 2 mins
Cook: 11 mins
Serves: 20
Difficulty: Intermediate

Ingredients Tick boxes to send shopping list to email

Method

Tomato basil elephant ears

1) Preheat the oven to 200c/Gas 6.

2) To make the paste, place the sun-dried tomatoes and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until pureed. Add the Parmesan and puree for 15 seconds. Set aside.

3) Unfold one sheet of puff pastry and place it on a lightly floured board. With a rolling pin, lightly roll the dough until it's a 33 cm square. Using a knife, spread the paste over the top of the puff pastry. Fold the sides of the square toward the centre so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have six layers. Slice the dough into 1 cm slices and place the slices, cut side up, on baking sheets lined with parchment paper.

4) Brush each piece with egg wash and place in the oven. Bake for 6 minutes. Turn each pastry slice over and continue baking an additional 5 minutes.