Only 5 ingredients and a few steps for what we are certain will become your favorite last minute recipe!
The classic recipe of Parisian provides for the use of pizza dough, but we want to prepare it on the fly and therefore two rolls of puff pastry they will do for us.
The stuffed instead it remains the same that is cooked ham, tomato puree, cheese and oregano.
This stuffed rustic is perfect for an aperitif, a snack or even as a crush to take to the office.
Excellent warm, but also cold the next day.
Oregano makes the difference
As the basil does it in the sauce or on the pizza, like the sage with the buttered pasta.
You can not not use theOrigan in this recipe because it gives that flavor and fragrance that makes this very simple cake very special.
what dry that's fine.
The recipe of the Parisian puff pastry
Roll out a rectangular puff pastry roll on a baking sheet covered with parchment paper or use the parchment paper already present in the package.
Prick the bottom and then spread with a spoon on the top seasoned tomato purée with salt and dry oregano.
Do not abound with the passata, it takes little.
Continue with a layer of thinly sliced ham and then one of mozzarella cheese.
You can use a well-drained mozzarella or scamorza slices, the important thing is that the cheese does not lose too much water during cooking.
Provola, fontina cheese, cheese slices and other tasty cheeses are not good.
Close with a second roll of pastry making the air escape from the inside and then sealing the edges.
Prick the surface with a fork and brush with milk.
bake at 180 ° for 30 minutes about until the cake is golden brown.
The finger food variant
For a buffet or simply for convenience, you can prepare this recipe in single portions.
There are three proposals: saccottini, croissants or cupcakes.
In the first case, cut the puff pastry into squares of the same size and fill them.
For the Brioches instead take a round puff pastry, cut it into fairly large wedges, fill them (a little) and then roll them up to make croissants.
For the cakes use a muffin or tartlet mold, cover it with pasta disks, fill them and cover with other disks.