Palm trees with dried tomatoes and bacon

Ingredients:

• 2 foliated pulp

• 1 v. u.s.s.r. o.d. ' olive oil

• 1 garlic clove, crushed

• 6 slices of bacon sliced

• 3 new onion 1 large onion, finely chopped

• 2 v. U.S. (rosso) sundried tomato pesto

• 2 v. U.S. fresh basil, finely chopped

• 25 g Parmesan cheese, grated

Preparation:

Warm the oil in a jumping. Once the hot oil made return garlic and bacon, stirring until e that the bacon is crispy. Add the onions and sundried tomato pesto.

Cook 2 minutes, without stirring. Add the Basil and parmesan.

Let cool to room temperature.

Get out your foliated pulp from the refrigerator and let them 5 minutes at room temperature.

On the ROUL'PAT or a SILPAT, fold dough at the edges to form a square. With the rolling pin, spread it to enlarge it and flatten it slightly in the shape of rectangle. Spread half of the preparation cool on the surface of the dough. Roll the dough by hand from one of the sides until I environment. Do the same with the other side.

Retry the operation with the dexuieme pastry.

Shoot the pulp and let rest 2 hours in the refrigerator.

Preheat your oven to 210 ° C and place your SILPAT canvas on a perforated plate.

With a knife, cut the dough into 1.5 cm thick slices. Place Palms flat on the canvas SILPAT. Tighten too much Palm trees on the plate as they spread to the cooking.

Bake 10 to 12 minutes approximately at 210 ° C.