Tomato Basil Elephant Ears

Show: Barefoot ContessaEpisode: Thanksgiving

Rated: 3 stars out of 5Rate itRead users' reviews (68)

Cook Time:
11 min
Level:
Intermediate
Yield:
20 serving pieces

Times:

Prep: 2 min
Inactive Prep: --
Cook: 11 min
Total:: 13 min

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Ingredients

1 1/4 cups sun-dried tomatoes, chopped
3 tablespoons chopped garlic (9 cloves)
5 cups basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3/4 cup good olive oil
1 cup freshly grated Parmesan
1 sheet puff pastry, defrosted (recommended: Pepperidge Farm)
1 egg mixed with 1 tablespoon water, for egg wash

Directions

Preheat the oven to 400 degrees F.

To make the paste, place the sun-dried tomatoes and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until pureed. Add the Parmesan and puree for 15 seconds. Set aside.

Unfold 1 sheet of puff pastry and place it on a lightly floured board. With a rolling pin, lightly roll the dough until it's a 13-inch square. Using a knife, spread the paste over the top of the puff pastry. Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the 2 folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Brush each piece with egg wash and place in the oven. Bake for 6 minutes. Turn each pastry slice over and continue baking an additional 5 minutes.

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Comments & Reviews

recipe Tomato Basil Elephant Ears
Julie Pleasanton, CA 12-21-2008
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Disappointing
Rated: 1 stars out of 5

Everything I have ever made of Ina Garten's has been wonderful, but this was very disappointing. I made for a party and the... plate was left full. They didn't puff or taste like you would think. Don't bother with this one....Read more
recipe Tomato Basil Elephant Ears
Aimee Robbinsville, NJ 12-16-2008
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There weren't any left!
Rated: 5 stars out of 5

I love Ina's sweet palmiers, so I had to try these as well. I made them for a holiday party and there were none left by the... end of the night. I did read the reviews first, so I decided to cut the pesto recipe in half and only used 1/4 cup of olive oil. It made a very thick paste, but still very flavorful. I also used 2 sheets of puff pastry and had just the right amount of spread for both sheets. I left out the egg wash and they puffed up just fine. Super easy and delicious!Read more
recipe Tomato Basil Elephant Ears
Ron Elk Grove, CA 12-15-2008
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Everyone loved them. What more could I ask for?
Rated: 5 stars out of 5

Cooking is a science and it?s up to all of us to use common sense while doing so. Remembering the episode, the filling was... ?paste like,? not runny. Using your food processor, slowly pour the Olive oil into the dry mixture until you get the correct ?paste like? consistency. You might need more oil or end up using less. Not every sundried tomato or basil leaf has the same moisture content. Like baking pastry, you have to adjust moisture depending on factors such as humidity. Also, cooking in a gas or electric oven can sometimes produce a different result. There?s nothing wrong with being intuitive while cooking. Cooking failures sometimes occur; we learn from them and hopefully move on. Moving along to the experience of making these, my ?Elephant Ears? turned out just fine and my guests loved them. My serving tray had to be replenished several times and I?m glad I doubled the recipe. A creative idea along with great flavors makes this recipe worthy of a try. Bon Appetite everyone! Start cooking and have some fun. Read more
recipe Tomato Basil Elephant Ears
Mary Kay Rocky River, OH 12-10-2008
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Below Average
Rated: 1 stars out of 5

Followed the recipe after watching the episode. Puff pastry didn't puff, and they were a gummy mess. Glad I did a practice... run before serving these to guests. Would've been embarrassing! Ick! Won't make them again, that's for sure!Read more
recipe Tomato Basil Elephant Ears
Yvonne Keizer, OR 11-30-2008
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Very Disappointed!
Rated: 2 stars out of 5

I wish I would have read the comments first and am very glad I didn't make this for the first time for guests! I always have... great results with the recipes on Food Network - but not this one. The pesto itself is delicious, however it does not work in the recipe. Like many others I experienced that the pastry did not puff, and the oil and amount of pesto is just too much! I will make again with appropriate adjustments in oil and amount of pesto used - but was very disappointed and threw them all away.Read more
recipe Tomato Basil Elephant Ears
Rand Beverly Hills, CA 11-28-2008
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Didn't turn out
Rated: 1 stars out of 5

This is the first Food Network recipe I have NOT had success with. The way they turned out on Ina's show is completely... fictional. I am an expert cook and did everything correctly, even compensating for the viewer reviews which stated there was too much oil for a paste and too much paste for one pastry sheet. There must be something flawed with the actual recipe. Like everyone else, I got globs of uncooked dough. The pastry never puffs up and the filling oozes out. This recipe really needs to be removed from the archives. Do you hear us, Food Network? Or is your rating system in vain?Read more