- 20
- 40 mins
- 40 mins
Ingredients
- Half pkg Half pkg(450 g pkg) frozen butter puff pastry, thawed
- 1 1eggeggs
- 1 tbsp 1tbspDijon mustard
- 3/4 cup 3/4cupgrated parmesan cheese
- 3 tbsp 3tbspextra-virgin olive oil
- 2 2shallotshallots, chopped
- 2 2cloves garlic, chopped
- 3 tbsp 3tbsptomato paste
- 8 8plum tomatoplum tomatoes, seeded and diced
- 1/2 tsp 1/2tspeach salt and pepper
- 1/2 tsp 1/2tspliquid honey
- 1/2 cup 1/2cupfinely chopped fresh basil
Preparation
Step 1
Fresh Marinara Sauce: In saucepan, heat oil over medium heat; cook shallots, stirring, until golden, about 4 minutes. Stir in garlic; cook until fragrant, about 1 minute. Stir in tomato paste until thickened, about 1 minute. Add tomatoes, salt, pepper and honey; cook, stirring occasionally, until tomatoes are mostly broken down and saucy, about 5 minutes. In food processor or with immersion blender, purée until almost smooth. Let cool to room temperature, about 30 minutes. (Make-ahead: Refrigerate in airtight container for up to 3 days.) Stir in basil just before serving.
Meanwhile, gently unroll puff pastry, leaving on paper backing; arrange on work surface with 1 long end facing you. Whisk egg with 2 tsp water; brush over surface of pastry. Spread mustard evenly over top; sprinkle with Parmesan cheese, pressing firmly to adhere.
Using floured pizza cutter or sharp knife, cut pastry lengthwise into 1/2-inch (1 cm) wide strips. Working with 1 at a time, hold strips by each end; twist 2 to 3 times with hands moving in opposite directions. Arrange 1 inch (2.5 cm) apart on parchment paper–lined rimless baking sheet; press ends of strips into sheet to secure in place. Bake in 400 F (200 C) oven until golden, about 12 minutes; let cool on pan. Serve with marinara sauce for dipping.