Napoletana

Tartelettes tomates et pignons

Ingredients

4
20min
  • 200g shortcrust pastry
  • 1 jar of Panzani Napoletana sauce
  • 100g grated parmesan
  • 30g pine nuts
sauce

Preparations steps

  • 1. Roll out the shortcrust pastry, sprinkle parmesan over the entire surface of the dough, and run the rolling pin over it again so that the cheese penetrates into the dough.
  • 2. Fill the dough bases with dried vegetables or porcelain marbles and bake for 10 minutes at 200°C.
  • 3. Pour the sauce into a frying pan and cook for 3 minutes over medium heat to obtain a thicker consistency.
  • 4. Remove dried vegetables, spread tomato sauce over the dough bases, sprinkle with pine nuts and bake for 15 minutes at 200 ° C.

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