Cakes
250g of puff pastry dough
2 tablespoons of olive oil
1 medium onion, finely chopped
3 cloves of garlic, thinly sliced
2 medium tomatoes, peeled and seeded, finely chopped
To taste, salt and pepper
100g of prosciutto, cut into cubes
1 tablespoon of chives, finely chopped
1/2 tablespoon of parsley, finely chopped
Cakes
250g of puff pastry dough
2 tablespoons of olive oil
1 medium onion, finely chopped
3 cloves of garlic, thinly sliced
2 medium tomatoes, peeled and seeded, finely chopped
To taste, salt and pepper
100g of prosciutto, cut into cubes
1 tablespoon of chives, finely chopped
1/2 tablespoon of parsley, finely chopped
Preparation
1
Preheat the oven to medium temperature
Cut six disks of puff pastry dough using a cookie cutter
Place them on muffin tin and press to form the garlic fritters
Bake in the preheated oven until golden brown
Carefully remove from mold and let cool
2
In a pan, heat olive oil and sauté onion, garlic, and tomato
Season with salt and pepper to taste
Add prosciutto, stir well, and remove from heat
Let it cool
Filling the fritters
Dust with chives and parsley
Serve with a green salad.
