Puff pastry with olive, anchovies and roasted tomatoes
For the dough:
- 150 ml of whole milk
- 150 ml of olive oil
- 1 egg
- Flour 0000
- 5 g of salt
- For the folds
- 50 gr cornstarch
- 5 tsp baking powder
- Olive oil
Flavors
- 100 gr of anchovy fillets
- 4 seedless tomatoes roasted in the oven with salt, pepper and olive oil
Preparation of the dough:
Mix the liquid ingredients and add flour until forming a smooth and homogeneous bun.
Wrap in film paper and let rest 15 minutes in refrigerator
Preparation to make the folds:
Sift the baking powder with the starch.
Stretch the reserved dough and brush it with the olive. Sprinkle the stretched dough with the mixture of cornstarch and baking powder.
Fold the dough in 3, stretch again and repeat the folds 2 more times.
Let the folded dough rest in the refrigerator and cut into a rectangle of the desired size.
Take to the oven at 160 degrees and cook for 20 minutes.
Remove from the oven, let cool and place as topping the mixture of anchovies and roasted tomatoes in cubes.