Don’t these look yummy? These are my Red pesto swirls with two cheeses baked into them (Emmental and Parmesan cheese). These are perfect as a savoury snack, or for dipping in a soup. Quite easy and quick to make, and perfect if you miss the taste of summer!
- 1 roll of store-bought short crust pastry dough, defrosted or fresh
- 5 teaspoons of red pesto (store-bought or home made)
- 2 handfuls of grated Parmesan cheese
- 2 handfuls of grated Emmental
for the topping you will also need:
- 2 tablespoons of olive oil
- 1 tablespoon of finely shopped sun-dried tomatoes
- 1 teaspoon of Herbes de Provence – the blend I have contains dried rosemary, thyme, marjoram, oregano and savory
- pinch of sea salt
- pinch of pepper
Defrost your short crust pastry roll and roll out on a sheet of baking paper. On this, spread the red pesto out evenly over the full sheet of dough. Add on the Parmesan and Emmental cheese, also spreading out evenly.
Slowly roll up the puff pastry so you have a roll again. I like to put this back into the freezer for a good 20 minutes, so it is easier to cut.
Whilst your dough is hardening up in the freezer, please take a small bowl and add in the olive oil, salt, pepper, finely shopped sun- dried tomatoes and Herbes de Provence. Also start preheating your oven on 210 degrees Celsius.
Once the pastry roll is hard enough to cut, slice it up in slices of approx. 1 -1.5cm width. Place these carefully flat in an ovenproof dish. Depending on the size of your dish, it might be easier or harder to get all the pieces in, I like it when the pieces all stick together and you get a sort of bread swirl-roll effect!
With a brush, dab on the olive oil mixture on each single roll, this will give them extra flavour. Place the dish into your hot oven for 12 minutes and check how well cooked they are. Some pastries would need a few minutes more or less. You can serve these hot out of the oven, or snack on them when they are cold. Enjoy!