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SUN-DRIED TOMATO, CAPER & OLIVE ROLLS

Vegetarian Public
Course: Side dish
Preparation time: 15 minutes
Cooking time: 17 minutes
Rest time: 10 minutes
Energy: 334 kcal / serving

Instructions

  • 1.   Preheat the oven to 220°C (425°F).
  • 2.   Slice the sun-dried tomatoes, marinated peppers, and olives.
  • 3.   Arrange them on the rolled-out puff pastry along with the drained capers.
  • 4.   Drizzle with olive oil, sprinkle with some herbs, and grated Parmesan cheese.
  • 5.   Roll the pastry tightly and brush with beaten egg for a nice color!
    Sprinkle with Herbes de Provence.
  • 6.   Let it rest in the refrigerator for 10 minutes to facilitate slicing into approximately 1 cm (0.4 inch) thick slices.
  • 7.   Place the slices on a baking sheet lined with parchment paper and bake at 220°C (425°F) for 10 minutes.

Ingredients for servings

  • 1 puff pastry
  • 10 dried tomatoes
  • 2 capers
  • 3 tablespoon of black olive
  • 3 tablespoon of grated parmesan
  • 10 g of Provence herb
  • 10 marinated bell peppers
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    334 kcal
    17 %
  • Fat
    14,25 g
    20 %
  • of which saturated
    9,25 g
    46 %
  • Carbohydrates
    39,64 g
    15 %
  • of which sugar
    16,3 g
    18 %
  • Protein
    10,23 g
    20 %
  • Fibers
    6,95 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.