Light Lecce rustico with tomato and mozzarella

Ingredients

For 1 serving

• Puff pastry60 g
• Light mozzarella40 g
• Chopped tomatoes50 g
• Skim milk60 ml
• All-purpose flour5 g
• Black pepperto taste
• Mixed salad greens80 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose,

Method

1. Preheat a conventional oven to 200 °C and line a baking tray with baking paper.
2. Make the béchamel: in a small pan whisk the flour into the cold skimmed milk, put it over medium heat and cook for 3 minutes, stirring constantly, until very thick; salt it and let it cool.
3. Meanwhile dice the light mozzarella and let it drain; season the chopped tomatoes with a pinch of salt.
4. Cut two discs of about 10 cm from the puff pastry. Put the béchamel, tomato, mozzarella and a grind of black pepper in the middle of one, leaving the edge clear; cover with the other disc and seal by pressing the edges firmly with a fork.
5. Bake for 18 minutes, until the pastry is puffed and well golden.
6. Meanwhile wash and dry the mixed salad and dress it with the oil and a pinch of salt; serve it alongside the rustico.