"Shemesh" made from puff pastry stuffed with all kinds of goodies, grated MashuMashu, with tomato salsa

Recipe by Nadia Ellis

A recipe for a beautiful, festive and especially delicious vegan pastry filled with grated "used" cheese and other surprises, wonderful for entertaining or when you just feel like surprising your family.

Ingredients:

• 1 roll of puff pastry

• 2 bunches of basil

• 1 zucchini

• olive oil

• 100 g almond flour

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Salad ingredients:

• 20 cherry tomatoes, cut into quarters

• One small clove of garlic

• salt

• Chopped sage

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How to prepare:

1. In a food processor, grind the basil (after separating the leaves from the stems) along with the zucchini, a generous amount of olive oil, and 1/4 cup of water.

2. Transfer the ground mixture (a type of "pesto") to a bowl, add almond flour and salt.

3. On a work surface, unroll the dough roll and cut out two large circles (using a baking sheet or large bowl).

4. Transfer one of the circles (which will serve as the base) to a baking sheet lined with baking paper.

   
   

   Spread about 6 tablespoons of the pesto spread on the dough and sprinkle with 3-4 handfuls of

5. Close the dough with the second circle and place a glass in the center of the circle from which you begin to cut "sun rays" to the edges of the dough. Twist each "ray" on itself twice.

6. Brush the "sun" with a little olive oil and bake it for about 20 minutes in a preheated oven (180 degrees).

7. Meanwhile, grind the tomatoes in a food processor until you get a coarse salsa.

8. Transfer to a small bowl, season with salt, add the garlic clove cut in half and cover with a generous amount of olive oil.

9. When the "sun" is baked, serve it with tomato salsa - for an impressive appearance, you can place the salsa in the center of the "sun".

10. 
    

With appetite

Photo:

Nimrod Saunders

Submission proposal:

The image is for illustration purposes only.

Nadia Ellis's recipes

Nadia Ellis, the famous vegan chef. Born and raised in Milan, Italy, and became vegan over the years. Nadia has not given up on Italian food and proves that it is possible to recreate the same dishes from traditional Italian cuisine, with the same flavors, colors and textures, but with the purity of veganism. Nadia uses the high-quality substitutes of "used" and presents a variety of recommended and beloved vegan recipes.

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