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10180 PERINI'S PUFF-PASTRY INGREDIENTS 4 PEOPLE 150 g frozen puff pastry, 150 g of mortadella, 100 g of Asiago pressato cheese type, 8 tomatoes ripe but firm perini, 3 tablespoons of breadcrumbs, flour for the mold, just butter, 5 leaves of basil, oregano, a little olive oil, salt and pepper.

Preparation and cooking time: 50 minutes difficulty: medium CASE grease and flour a tart mould with a diameter of 24 cm; roll out the pastry to a thickness of 2-3 mm and with it completely covered the mold by cutting off the excess on the edge.

Wash and dry tomatoes, then divide them in half, svuotateli seeds, sprinkle the pretzels and put them to drain on kitchen paper.

Cut the cheese into cubes; Finely chop Basil and mix in a generous pinch of oregano.

Sprinkle with breadcrumbs and then another puff pastry with slices of mortadella; settle over the tomatoes with the cut side facing down and between one and the other put the cubes of cheese.

Sprinkle with a generous ground pepper, two tablespoons of breadcrumbs, salt and chopped Basil and oregano by spraying with a drizzle of olive oil.

Spend the dough in the oven already warm (200°) for about 20 minutes, then serve warm or lukewarm.