
Tomato, Red Onion and Thyme Puff Slice
Keep it simple with this easy recipe for tomato, red onion and thyme puff slice – made with Jus-Rol’s ready rolled puff pastry sheets.
Quick Stats
Easy
1 serving
30 minutes bake time
Tomato, Red Onion and Thyme Puff Slice
Keep it simple with this easy recipe for tomato, red onion and thyme puff slice – made with Jus-Rol’s ready rolled puff pastry sheets.
Ingredients
- 1 x Jus-Rol™ Puff pastry ready rolled sheet
- 3 tbsp pesto red or green
- 1 red onion cut into thin wedges
- 4-5 tomato sliced
- 1 egg beaten to glaze
- A few leaves thyme to garnish
Equipment required
- Pastry Brush
- Baking Tin
Techniques Used
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How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
Method
- Preheat oven to 220ºC (200ºC for fan assisted ovens)/Gas M7
- Unroll pastry sheet onto a lined baking tin and spread the pesto over top leaving a border all round so the pastry can puff up. Brush border with beaten egg.
- Top with overlapping tomato and onion slices, drizzle vegetables with a very little oil and scatter with a few thyme leaves. Bake for 20 minutes until borders have risen and are golden. Scatter with remaining thyme and serve.