Serves for 4
Butter for greasing
8 good round tomatoes
200 g of mozzarella into small cubes
4 leaves of basil, chopped
Olive oil to season
1 egg with the yolk and white separated
300 g of puff pastry thawed if frozen
Flour for dusting
8 slices of bacon
Salt and pepper
Paint the egg puff, pass the greased and bake 20 minutes source.
Preheat the oven to 200°C.
Grease a baking dish with butter.
With a sharp knife, make a cut around the stem of each tomato and empty them with a spoon, without breaking them.
Put in a bowl mozzarella, basil, parsley and a bit of olive oil and mix. Fill the tomatoes with the preparation and season them.
Beat the egg white and yolk of the egg lightly, in separate bowls.
Roll out the puff pastry on a floured surface and cut 8 squares.
Wrap each tomato with 1 slice of bacon and place them on the puff pastries.
Brush the edges of the dough with the egg and wrap the tomatoes, pinching the corners together.
Paint the dough with the yellow egg, pass them to the greased platter and bake it for 20 minutes.