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Sweet strawberry pizza

Roger Van Damme

Roger Van Damme

dinner

30

minus

Recipe for

1

person

persons

30

minutes

8 slices of puff pastry

1 egg yolk (beaten with a drop of water)

Icing sugar

400 g fresh strawberries

Finely ground pistachios

Apricot Jam

For the crème fraîche

8 tbsp crème fraîche

Icing sugar

2 sprigs fresh tarragon

The marrow of 1 vanilla pod

For the candied orange peels

1 orange with thick peel

5 dl sugar water 1:1

Roadmap

Place 2 slices of puff pastry on top of each other and, using a rolling pin, roll them out slightly.
Using a round mold, cut out a round and prick the dough evenly with a fork.
Brush the bases with the beaten egg yolk and sprinkle with powdered sugar.
Bake the puff pastry golden brown and crispy in the preheated oven at 180ºC for about 12 minutes.
Meanwhile, mix the crème fraîche with the chopped tarragon and vanilla marrow and season with powdered sugar.
Spread the bottoms with a little of this cream and spread the sliced strawberries on top.
Heat a little of the apricot jam and spread it on the strawberries for a shiny effect.
Place the crushed nuts in the center of the pizza and spoon a nice spoonful of the crème fraîche on top.
Finally, finish the pizza with the candied and chopped orange peels.
To do this, use a razor-sharp knife to cut the peel off the orange and trim the inside so that there is no white left on the peel.
Cut into long thin slices and bring to a boil with the sugar water.
Remove from the liquid, rinse well under cold water and bring to a boil twice more in this manner.
For the last time, let the peels cool in the sugar water.
You can find the sugar water in specialized stores, but it is also very easy to make yourself. The designation 1:1 means 1 part water and 1 part granulated sugar.
In a large saucepan, bring both to a slow boil until the sugar is completely dissolved. The mixture will then become clear. When the syrup has cooled, it is ready to use.

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

1

persons

person

8 slices of puff pastry

1 egg yolk (beaten with a drop of water)

Icing sugar

400 g fresh strawberries

Finely ground pistachios

Apricot Jam

For the crème fraîche

8 tbsp crème fraîche

Icing sugar

2 sprigs fresh tarragon

The marrow of 1 vanilla pod

For the candied orange peels

1 orange with thick peel

5 dl sugar water 1:1

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Preparation

30

minus

Place 2 slices of puff pastry on top of each other and, using a rolling pin, roll them out slightly.
Using a round mold, cut out a round and prick the dough evenly with a fork.
Brush the bases with the beaten egg yolk and sprinkle with powdered sugar.
Bake the puff pastry golden brown and crispy in the preheated oven at 180ºC for about 12 minutes.
Meanwhile, mix the crème fraîche with the chopped tarragon and vanilla marrow and season with powdered sugar.
Spread the bottoms with a little of this cream and spread the sliced strawberries on top.
Heat a little of the apricot jam and spread it on the strawberries for a shiny effect.
Place the crushed nuts in the center of the pizza and spoon a nice spoonful of the crème fraîche on top.
Finally, finish the pizza with the candied and chopped orange peels.
To do this, use a razor-sharp knife to cut the peel off the orange and trim the inside so that there is no white left on the peel.
Cut into long thin slices and bring to a boil with the sugar water.
Remove from the liquid, rinse well under cold water and bring to a boil twice more in this manner.
For the last time, let the peels cool in the sugar water.
You can find the sugar water in specialized stores, but it is also very easy to make yourself. The designation 1:1 means 1 part water and 1 part granulated sugar.
In a large saucepan, bring both to a slow boil until the sugar is completely dissolved. The mixture will then become clear. When the syrup has cooled, it is ready to use.

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Place 2 slices of puff pastry on top of each other and, using a rolling pin, roll them out slightly.
Using a round mold, cut out a round and prick the dough evenly with a fork.
Brush the bases with the beaten egg yolk and sprinkle with powdered sugar.
Bake the puff pastry golden brown and crispy in the preheated oven at 180ºC for about 12 minutes.
Meanwhile, mix the crème fraîche with the chopped tarragon and vanilla marrow and season with powdered sugar.
Spread the bottoms with a little of this cream and spread the sliced strawberries on top.
Heat a little of the apricot jam and spread it on the strawberries for a shiny effect.
Place the crushed nuts in the center of the pizza and spoon a nice spoonful of the crème fraîche on top.
Finally, finish the pizza with the candied and chopped orange peels.
To do this, use a razor-sharp knife to cut the peel off the orange and trim the inside so that there is no white left on the peel.
Cut into long thin slices and bring to a boil with the sugar water.
Remove from the liquid, rinse well under cold water and bring to a boil twice more in this manner.
For the last time, let the peels cool in the sugar water.
You can find the sugar water in specialized stores, but it is also very easy to make yourself. The designation 1:1 means 1 part water and 1 part granulated sugar.
In a large saucepan, bring both to a slow boil until the sugar is completely dissolved. The mixture will then become clear. When the syrup has cooled, it is ready to use.

Recipe for

1

person

persons

30

minutes

8 slices of puff pastry

1 egg yolk (beaten with a drop of water)

Icing sugar

400 g fresh strawberries

Finely ground pistachios

Apricot Jam

For the crème fraîche

8 tbsp crème fraîche

Icing sugar

2 sprigs fresh tarragon

The marrow of 1 vanilla pod

For the candied orange peels

1 orange with thick peel

5 dl sugar water 1:1

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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