PUFF PASTRY, called pâte feuilletée or feuilletage in France, is a light, flaky made by repeatedly layering pastry dough and butter to form a thin dough that puffs in the oven (for this recipe we bought an already made version)
Summer is officially over, we can now start thinking what to buy for Sinterklaas and for Christmas. The recipe of today goes absolutely the opposite way, it has colorful summer look which brings pleasure for the viewer. Additionally it boasts a great energy 
We made this one a few days back when some friends were visiting and decided to go on a boat trip across Amsterdam canals. It was the perfect snack. First of all, it is very easy to make and also it is something different to offer if you are planning a brunch with friends. Everyone can have a go at it, no excuse not to try.
Considering the al fresco eating could be on hold for a while, brunches are the perfect way to be creative. Sky is the limit if we have family or friends around, something different than the usual Egg Benedict with salmon.
For today’s pastry you only need a handful of ingredients and the preparation time is minimal.
Let us know how you get on with this one!
Ingredients
- Puff pastry: 250g
- Red onion: 1
- Yellow pepper: 1
- Mascarpone: 125g
- Parmesan: 50g
- Basil: a few leaves
- Extra virgin olive oil: 1 tbls
- Salt: a pinch
- Pepper: a dash
Method
- Pre heat the oven, 220C / 420F
- Clean the peppers and cut them into strips
- Peel the onion and chop finely
- In a bowl mix the mascarpone with 2 lightly beaten eggs , Parmesan , salt and pepper
- Boil the other eggs, calculate 8-10 minutes from when the water boils
- Roll out the pastry on a oiled baking tray
- Pour over the mascarpone mixture, top with the onions and peppers
- Bake at 220C/420F for 25 -30 minutes
- Remove from oven and add the boiled eggs cut into wedges
- Add a few leaves of fresh basil
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