recipes barefoot contessa

Tomato Basil Elephant Ears (Makes 20 Pieces)

Copyright 2005, Ina Garten, All Rights Reserved


Photo: Quentin Bacon

1-1/4 cups sundried tomatoes, chopped
3 tablespoons (9 cloves) garlic, chopped
5 cups basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
¾ cup good olive oil
1 cup freshly grated Parmesan cheese
1 sheet Pepperidge Farm puff pastry, defrosted
1 egg mixed with 1 tablespoon water, for egg wash

Preheat the oven to 400 degrees.

To make the paste, place the sundried tomatoes and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until pureed. Add the Parmesan cheese and puree for 15 seconds. Set aside.

Unfold one sheet of puff pastry and place it on a lightly floured board. With a rolling pin, lightly roll the dough until it’s a 13-inch square. Using a knife, spread the paste over the top of the puff pastry. Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Brush each piece with egg wash and place in the oven. Bake for 6 minutes. Turn each pastry slice over and continue baking an additional 5 minutes.