Serves: 4 as starter
FlexiPoints: 7

Suggested wine: We went for a nicely aged Champagne Millesime
Special equipment: none

Difficulty: Easy
Time: 40'

Ingredients:
450g tomatoes
1 puff pastry sheet
1.5 tsp pure paste of pistachio nuts from Bronte
Parmesan Cheese
White pepper to taste

Ingredient replacement:
Pure paste of pistachio nuts -> Crushed pistachio nuts (3 tsp)

Ingredient note: The pistachio nuts from Bronte are a DOP product from a little village (Bronte actually) near the Etna volcano in Sicily, which are renown for their much intenser flavor than the Asian ones. I have here use a paste made from only the nuts which exalts the natural intense flavor of this nut.

How-to:
1. Take a quiche ray, grease it or cover it with some baking paper. Lay on it the puff pastry.
2. Use a brush to evenly distribute the pistacchio paste. Rinse the tomatoes under cold water. Slice them and distribute on top of the pastry and fold back the sides of the pastry.
3. Grate some Parmesan cheese on top and optionally some white pepper.
4. Bake at 180C for 20'-25’. Serve warm or cold.