Ingredients
TOMINI
4
BAKED HAM
4 slices
RECTANGULAR PUFF PASTRY
230 gr
TIMO
q.b.
YOLK
1
MILK OR CREAM
1 tablespoon
BABY
q.b.
Tomino in a puff pastry crust is an easy and tasty recipe, perfect to serve both as a second course and as an appetizer , for a family lunch or dinner; furthermore, once divided into small portions, it will also be ideal as an appetizing finger food for an aperitif with friends. Fragrant, crumbly on the outside and with a stringy heart, it will conquer your guests’ palates from the first taste.

It can be made in a few simple steps: just wrap the seasoned tomini , typical of Piedmont, with slices of cooked ham, then place the parcel on rectangles of puff pastry , season with thyme and pepper and close everything up, obtaining loaves to brush with a mixture of egg yolk and milk, and then bake until golden.

Tomino is a very versatile cheese , which lends itself to becoming the protagonist of various recipes, but is also excellent on its own, cooked in the oven or in a pan; its sweet and slightly acidic taste goes well with aromatic herbs and strong-tasting condiments. If you like, you can customize this preparation by adding other ingredients to the filling, such as toasted pine nuts, a black olive pâté or dried tomatoes in oil , for a pleasant savory contrast.

If you wish, you can make the puff pastry at home , following our advice, or use the ready-made one and replace the ham with grilled vegetables, for a vegetarian variant . Accompany the dish with sautéed mushrooms , Roman-style fried courgettes and other tasty side dishes, and also bring to the table a small bowl of green sauce or bagnetto , the Piedmontese sauce par excellence, to spread on the tomini. If there is any leftover, the tomino in the pastry crust can be kept in the refrigerator, tightly closed in an airtight container, for a maximum of 2 days .

Find out how to prepare it by following the step-by-step procedure and advice. If you liked this recipe, also try the crusted brie and baked Camembert .

How to prepare tomino in a puff pastry crust

Step 1

Arrange a slice of cooked ham on a cutting board
1
.

Step 2
Lay the tomino
2
.

Step 3
Close the ham flaps inwards
3
.

Step 4
Wrap the tomino completely, creating a sort of bundle
4
.

Step 5
Roll out the puff pastry and cut it into rectangles, about 2-3 centimeters wider than the loaf
5
. If the pastry is too dry, wet it just with a drop of water.

Step 6
Flavor the pastry with thyme and pepper, then place the parcel
6
and wrap it completely.

Step 7
Press with your fingertips along the edges, so that each loaf is well sealed inside the puff pastry
7
.

Step 8
Beat the egg yolk lightly
8
and pour in the cream or milk.

Step 9
Place the bundles on a baking tray, lined with baking paper, and brush them with the egg yolk and cream mixture.
9
.

Step 10
Make incisions on the surface with a sharp knife
10
.

Step 11
Complete with other thyme leaves
eleven
and bake at 190°C for 15-20 minutes, until they are golden brown.

Step 12
Enjoy your tomino in a puff pastry crust in all its fragrance