- Directions -
- Rehydrate the tomatoes for 20 minutes in tepid water.
- Meanwhile, chop the olives, and if they are from Aragon you can easily remove the stones by squeezing the ends between your thumb and index finger.
- Dry the tomatoes and chop them. Open out the sheet of flaky pastry and arrange the 4 cheese mix and the chopped olives and tomato following the instructive drawing (see below).
- Bake at 210ºC for 10/15 minutes or until they are browned to your liking.
- Advice -
The dry tomatoes, once rehydrated in tepid water, can be kept in a jar with olive oil and with your choice of spices or with a red chilli to strengthen the flavour. You just have to ensure they are properly dried (leave them on kitchen roll to drain for a while).