Cherry tomatoes with Robiola cheese in puff pastry
Robiola is one of my favorite Italian cheeses. Available in the best supermarkets and Italian food shops, it has an incredible creamy texture and a delicate taste that makes it perfect for many preparations. A product of Piedmont (North Italy), Robiola is made with sheep’s milk. The most renowned and protected designation of origin is Roccaverano’s Robiola.
Cherry tomatoes from my garden and a good quality of vegan puff pastry are the key to this simple yet delicioous recipe. Cherry tomatoes with Robiola cheese in puff pastry: Ingredients
Serves 4
Ingredients
200 g (7 oz) Robiola cheese
2 tbsp Parmigiano cheese, grated
160 ml (5 ¼fl oz) extra virgin olive oil sea salt and pepper, to taste
15 cherry tomatoes
1 handful oregano
1 handful flat-leaf (Italian) parsley
3 tbsp Pecorino Romano, grated
50 g (2 oz) toasted hazelnuts (or almonds)
250 g (7 oz) puff pastry, palm oil free Cherry tomatoes with Robiola cheese in puff pastry: Method
1. Preheat the oven to 180°C (350°F/Gas 4). 2. Grease 4 round, fluted, loose-based flan tins. Mix the Robiola, Parmigiano, Pecorino, 1 tablespoon extra virgin olive oil, salt and pepper and set aside. 3. Cut the cherry tomatoes in half, spoon out the insides and filled with cream cheese. Using a blender or food processor, blend the parsley and oregano with the hazelnuts, cheese mixture and 120 ml (4 fl oz) of oil. 4. Line the flan tins with the pastry, prick the surface and spread with the basil pesto. Place a cherry tomato, with the stuffed part facing downward, in each flan tin. Dress with a tablespoon of the remaining oil and garnish with basil and fresh oregano leaves, if you like. Bake for 25–30 minutes. 5. Allow to cool before serving. Don’t miss:
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