Today I have the final roasted tomato recipe to share with you. I actually have more recipes in which I use roasted tomatoes but I don’t want to bore you with non-stop roasted tomatoes. I’ll save them for later on in the year. Anyway back to today’s recipe, it is a savory strudel. The word strudel is German and it defines a layered and typically sweet pastry, but savory strudels also exist. Perhaps the most common sweet strudel is Apfelstrudel or apple strudel. Who doesn’t love a warm apfelstrudel with a big dollop of freshly whipped cream and toped with nuts? Rhetorical question of course.
Don’t get me wrong I do love my sweet pastries but having savory ones is just as delicious. Here in Prague they make the most amazing savory, and sweet, pastries. The savory are filled with anything from spinach, broccoli, vegetables, cheese to even spicy version they call Mexican style. Oh how I wish I could ship all of you guys a sample of these scrumptious goodies. If you are ever in Prague or Czech Republic make sure you stop by a local pekařství or bakery for a taste. Our favorite bakery has been in that same spot since 1928. Can you imagine all it has seen?
We love these savory Czech pastries so much that often times we eat them for breakfast. Actually we love to eat one or two savory then finish with a sweet one. So today’s recipe was inspired but those perfectly flaky and heavenly pastries. The recipe really isn’t much of a recipe, it’s really a guide. The combinations are really endless and therefore perfect for everyone. We ate this strudel for dinner with a hearty soup and it was just perfect for the cooler weather. Enjoy it and here is the recipe.
Roasted Tomato and Gouda Strudel
Ingredients for 1 large strudel:
roasted cherry tomatoes
100 grams sliced Gouda cheese
fresh basil leaves
1 pack pastry dough, rolled out
egg lightly beaten, for egg wash
1. Preheat oven to 200c or 398f. Lay out the pastry dough, make sure it is rolled out to a rectangle or square. In the center line slices of Gouda from one end to the next, leave about 2 centimeters or 3/4 inch from the edges. Next lay roasted cherry tomatoes (or any roasted tomato type) on top of the cheese and all along to the edges. Place basil leaves as desired on top of the tomatoes.
2. Pull up on side of the pastry to cover the center ingredients. Grab, pull up the remaining side of dough and place on top of the covered ingredients. Pinch the side into the dough to make a seal. Also tuck and pinch the sides to make a seal. Using a pastry brush, brush the egg wash over the entire uncooked strudel. Use a sharp knife to make small slits all along strudel.
3. Place in the center of oven and bake for 25-30 minutes or until golden brown and flaky. Allow to cool 10 minutes before serving. Can be served warm or cold.
In case you’ve missed any of the previous roasted tomato recipes you can find them here:
This recipe was published at Honest Cooking: