Tomato and Oregano Puff Pastry Rounds

Ingredienti

• 230 g Round puff pastry
• 100 g Tomato purée
• 10 g Extra virgin olive oil
• 2 g Dried oregano
• 1 g Fine salt

Preparazione

1. Lay the puff pastry on your work surface and, using a glass about 7 centimeters in diameter or a pastry cutter if you have one, cut out neat little circles. Don't waste the scraps—gather them up, flatten them again with your hands, and cut more rounds until all the pastry is used. You can cover it with a tea towel if you'd like to keep it soft and prevent it from drying out.
2. Place each pastry circle on a baking sheet lined with parchment paper, leaving a little space between them so they can puff slightly during baking.
3. Take a fork and prick the edges of each round all over—this is the key trick to keep them flat and crispy instead of puffing up like little balloons. This is what makes the difference between an elegant little pizza and one that's risen unevenly.
4. Spoon about a tablespoon of tomato purée onto the center of each pizzetta and, using the back of the spoon, spread it gently toward the edges, but not quite to the rim—leave about half a centimeter of bare pastry all around so the edge stays crispy and doesn't get soggy.
5. Drizzle each pizzetta with a few drops of good olive oil, a pinch of fine salt, and a generous dusting of dried oregano. Dried oregano is more pungent than fresh, so go easy with it—taste as you go so you can adjust it to your liking.
6. Bake the pizzettas in a preheated conventional oven at 200°C. After about 20 minutes, check the edges—they should be golden and slightly crispy around the sides, while the sauce shouldn't dry out too much. When the aroma reaches your kitchen, you'll know they're almost ready.
7. Remove from the oven and let the pizzettas cool for a few minutes on the work surface before serving. This gives the pastry time to set, keeps it crispy, and prevents you from burning your mouth when you taste them.