Plate pie with pesto

Name: plate pie with pesto
Cook time: 20 min
Total time: 65 min
Yield: 4
Cuisine: Italian
Ingredients: 8 slice frozen puff pastry; 185 g pesto rosso little pot; 100 g grated young mature cheese; 200 g wafer thinly sliced salami meats; 1 zucchini; 1 Red onion; 250 g Cherry tomatoes

Italian plate pie of puff pastry with red pesto, salami and zucchini.

Ingredients

8 slice frozen puff pastry
185 g pesto rosso little pot
100 g grated young mature cheese
200 g wafer thinly sliced salami meats

1 zucchini
1 Red onion
250 g Cherry tomatoes

Kitchen Stuff

1 baking paper

Directions

Let the puff pastry thaw.
Preheat the oven to 180 ° C.
Line a baking tin with parchment paper.
Place the slices of dough in a rectangle. Leave the edges slightly under pressure. Prick holes in the soil with a fork.
Spread the bottom with the pesto and sprinkle with the cheese.
Put the salami on it. Cut the zucchini into thin slices and divide them over the salami.
Cut the onion into rings and halve the tomatoes. Put the onion on top and the tomatoes with the cutting edge facing up.
Fry the cake in the middle of the oven for about 45 minutes until golden brown and done.