6.7 oz of Parmesan cheese
6.7 oz of flour
6.7 oz of butter at room temperature
4 tomatoes
2 onions
2 slices of prosciutto, thinly sliced
Paprika
Olive oil
2 tablespoons of pesto
6.7 oz of Parmesan cheese
6.7 oz of flour
6.7 oz of butter at room temperature
4 tomatoes
2 onions
2 slices of prosciutto, thinly sliced
Paprika
Olive oil
2 tablespoons of pesto
Combine the Parmesan cheese, flour, and butter in a food processor, pulse until it forms a dough, shape into a ball, and let rest at room temperature for 1 hour
Lace and dry the tomatoes, remove seeds and cut into small cubes
Peel and chop the onions
Mix the tomatoes and onions, season with salt and pepper, add 1 pinch of paprika and olive oil
Preheat the oven to 350°F (180°C)
Lining a baking dish with parchment paper
Roll out the dough on a floured surface, shape into disks approximately 1.5 inches in diameter, and place them in the prepared baking dish
Bake for 15 minutes and let cool
Spread a thin layer of pesto over each disk of dough, top with tomatoes, add prosciutto thinly sliced, and serve.
