Tomaten Vol-au-Vents

unsere diesjährige vorspeise zum weihnachtsfest (weihnachtsmenue 2012), nach einem rezept von stefan rimmer . wir finden: ein äusserst gelungener auftakt!

für 4:
8 blätterteigkreise von etwa 8 cm grösse | 1 ei, zerquirrlt | pinke kresse zum garnieren | olivenöl zum beräufeln | parmesanhobel zur garnitur
füllung: 2 schalotten, fein gehackt | 25 g butter | 1 knoblauchzehe, angedrückt | etwa 36 cherrytomaten, halbiert, oder geviertelt | 3-4 el creme fraiche | 1 el frisch gehackter majoran | salz, pfeffer | etwa 70 g parmesan zum gratinieren


den ofen auf 200° vorheizen und von 4 blätterteigkreisen etwa einen kreis von 5 cm herausschneiden. die blätterteigkreise ohne mittiges loch mit ei bestreichen und auf ein mit backpapier ausgelegtes backblech setzen. auf diese dann die blätterteigkreise mit mittigem loch setzen und diese ebenfalls mit ei bepinseln.
das ganze kommt dann für etwa 12 minuten in den ofen, bis sie schön knusprig und gebräunt sind.

in der zwischenzeit die füllung vorbereiten. in der butter die schalotten zusammen mit der angedrückten knoblauchzehe anschwitzen. die tomaten, die creme fraiche und den frischen majoran dazugeben und alles für ein paar minuten köcheln lassen. mit salz und pfeffer abschmecken.

die blätterteigpastetchen aus dem ofen nehmen und die füllung darin verteilen, mit etwas parmesankäse bestreuen und nochmal für etwa 3 minuten im ofen gratinieren lassen.

die vol-au-vents mit der pinken kresse bestreuen, etwas olivenöl darüber träufeln und mit ein paar parmesansplittern garniert servieren. ohjeohje, sind die lecker, gut dass wir für 4 bereitet haben und zu zweit sind :-)

sf | 24.12.2012 | 24 Kommentare

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