1 Video | Photo: Tomato Basil Elephant Ears Recipe
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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By california carole
Volcano, CA
on November 12, 2012
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As Ina's recipes always do, this recipe rocks! After reading the negative reviews, I can only conclude that they used oil-packed sundried tomatoes and Ina clearly used DRIED sundried tomatoes. A little more common sense, people....
By zackle_10123246
marshfield, MA
on June 10, 2012
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sometimes there is too much of a good thing, don't use all the pesto. moisture content in the tomatoes (either packed in oil, or even the amount of water in fresh basil can make a difference in the consistency of the paste. I used extra Parmesan cheese and ground pine nuts into the pesto. yum yum. also make sure you chill the puff pastry before slicing and put into a preheated hot oven or the oil runs out of the puff pastry and it is not very appetizing. And for heaven's sake, if you don't like su dried tomatoes, or a lot of garlic cut back. This is a good recipe but use some judgement too
do not let egg wash stick pasty to pan. use egg wash very lightly just to get color and shine or bake without the egg wash and brush on after it is risen and return to oven to cook off egg
By Rachel marie7
on April 06, 2012
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Very good but note in the video, she left out the parm cheese. Also I find it helpful to chill one time BEFORE slicing. This way you get clean cuts and thinner pieces which are prettier.
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