Puff Pastry with Pesto Tomato Mozzarella

The idea is from a Reel by Nicolnic99.

I still have a lot of wild garlic pesto in my fridge. I prepared it in April, but it lasts and lasts. I looked for an idea to get rid of some of it without throwing it in pasta. What I did anyway.

The combination with tomatoes and mozzarella is great. I used some sunflower seeds for a bit of crunch and a lot of seasoning.

Ingredients:

1 sheet of butter puff pastry

4 tbsp wild garlic pesto ( but use any other kind or even some Ayvar)

1 ball Mozzarella

Tomatoes

2 tbsp sunflower seeds

Salt, pepper, Italian seasoning

1 egg yolk

Black sesame seeds

Cut the sides in 1/3 of each side.

It is important to season each layer. That gives more depth to the filling. Otherwise it will be a bit boring.

Preheat the oven 180 C.

Bake for 25 min, then take a second baking paper and cover it. Bake for 10 more minutes.

Leftovers can be easily reheated in the oven later.