Have you ever cooked the Salento savory pastry with béchamel, tomato, and mozzarella?
Often, we homemakers run out of ideas and do not know what to prepare for our families, and that’s when tips come in handy. I discovered this recipe which my daughter suggested during one of those indecisive moments. Following my daughter’s advice is always useful, and I also appreciate her help in the kitchen.
The Salento savory pastry, also known as Lecce pastry, with béchamel, mozzarella, tomato, salt, and pepper, can be eaten as an appetizer for dinner or even as a snack (even tastier).
It is prepared quickly with ready-to-use puff pastry.
- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 45 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 2 packages puff pastry (1.1 lbs total)
- 1.1 lbs tomatoes
- 1 1/4 cups béchamel
- 1 tbsp grated Grana Padano
- 10.5 oz mozzarella
- to taste salt
- to taste pepper
Tools
- Saucepan
- Food processor
- Oven
Steps
Wash the tomatoes and cut in half.
Cook in a saucepan with water halfway up, for about five minutes after it starts boiling.
Grind the tomatoes in a food mill and wait for it to cool.
Line the round baking pan with the puff pastry without removing the parchment paper and prick it with a fork.
Pour the tomato and béchamel over the base and mix.
Season with mozzarella pieces, a bit of grated Grana Padano, a generous sprinkle of pepper, salt to taste, and cover with the other pricked puff pastry package.
Brush the top surface with beaten egg and bake for about thirty minutes in an oven set to 482°F.
My personal touch to the recipe is the addition of a bit of grated Grana Padano that, in my opinion, blends well.
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Recipe Tips:
Let the Salento savory pastry cool for half an hour to make it easier to cut.
Prefer fresh tomatoes over bottled sauce.
It’s even better if you can prepare the béchamel at home.
