TartaRoll de pesto de pistacho, mozzarella y tomates secos

Hello everybody, it's Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, TartaRoll de pesto de pistacho, mozzarella y tomates secos. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make TartaRoll de pesto de pistacho, mozzarella y tomates secos is 10 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook TartaRoll de pesto de pistacho, mozzarella y tomates secos estimated approx 1h. 40min.

To begin with this particular recipe, we have to prepare a few components. You can cook TartaRoll de pesto de pistacho, mozzarella y tomates secos using 10 ingredients and 5 steps. Here is how you cook it.

Se me ocurrió este plato cuando vi la receta de pesto de @nuritmica_fit 🥰

Ingredients and spices that need to be Make ready to make TartaRoll de pesto de pistacho, mozzarella y tomates secos:

1. Masa:
2. 600 g harina de fuerza
3. 1 sobre levadura de panadería
4. 50 ml aceite oliva
5. 350 ml agua caliente
6. Sal
7. Relleno:
8. Al gusto Pesto de pistacho (receta de Nuritmica_fit)
9. 200 grs. mozzarella rallada
10. 6 tomates secos en aceite

Steps to make to make TartaRoll de pesto de pistacho, mozzarella y tomates secos

1. Hacemos la masa mezclando bien todos los ingredientes hasta obtener una masa uniforme y no pegajosa, si fuera necesario añadimos más harina. Aceitamos un poco un bol y la dejamos reposar tapada 30 min.
2. Pasado ese tiempo, precalentamos el horno 200ºC.
   volcamos la masa sobre una superficie plana y la estiramos con ayuda de un rodillo enharinado dándole forma rectangular.
3. Cuando tengamos la masa estirada, la cubrimos con el pesto, el queso (reservamos un puñado) y los tomates picados (reservando uno). Envolvemos la masa sobre sí misma, pintamos con un poco de aceite (puede ser el que trae los tomates) y cortamos porciones de 4-5cm.
4. Disponemos los rollitos con la espiral hacia arriba en un molde redondo de 22 cm. previamente engrasado.Horneamos 30 min.
5. A los 30 min. de cocción sacamos del horno, espolvoreamos por encima el queso y el tomate picado que habíamos reservado y horneamos otros 10 min. Cuando esté bien doradito, sacamos del horno dejamos templar y desmoldamos.

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