For the tomato version
In a pan, sauté two garlic cloves in extra-virgin olive oil. Add the tomato purée and simmer for about 20 minutes. Season with salt and pepper, then let cool to room temperature.
Unroll one sheet of puff pastry onto a lined baking tray. Spread the cooled tomato sauce over the surface and sprinkle with dried oregano. Bake at 180°C for about 20 minutes.
Remove from the oven and garnish with halved cherry tomatoes and fresh basil leaves.
For the pesto version
Lightly toast the pine nuts in a dry pan. In a chilled container (place it in the freezer for 10 minutes beforehand), blend the basil, half a garlic clove, grated Parmigiano, toasted pine nuts and extra-virgin olive oil. Add an ice cube and blend briefly until smooth and creamy.
Unroll the second sheet of puff pastry, prick the surface with a fork, and bake at 180°C for 12 minutes.
Let cool slightly, then top with the pesto, a few basil leaves, additional toasted pine nuts, and a drizzle of raw olive oil.
Every copy helps serve meals to those in need.
Have a zero-waste recipe of your own?
Submit it through the form below and help us grow this shared table.
