Frozen puff pastry makes it easy to put together a warm appetizer that would appeal to most taste buds.
AuthorLemons & Anchovies
1sheet frozen puff pastrythawed
Fresh Basil leaves
Parmesan cheesea couple of tablespoons grated
Olive oil for brushing
1egg for egg wash
salt and pepper
Preheat your oven to 375℉. While you wait, prepare the crust.
Set the thawed puff pastry sheet on a work surface that's lightly dusted with flour. Roll it out just to thin it a little then divide it into thirds. The Pepperidge Farm pastry sheets are folded in thirds so I just used the folds as my guide. I used two pieces to make long tarts here and made trim pieces out of the third piece but this is not necessary. You can use the third piece to make a third tart. If you do make the trim, just cut 1 centimeter wide pieces and set them on top of the cut sheets. Brush the surface lightly with olive oil and pierce the inside with a fork to prevent too much puffing. Bake for about 8 minutes or until the pastry is slightly golden.
Next, sprinkle a little Parmesan cheese on the pre-baked sheets then layer the tomato and mozzarella slices in an alternating pattern. Sprinkle the tops with a bit of salt and pepper (and dried basil if using) then brush the exposed with pastry (mainly the trim) with an egg wash (one egg with a little water). Bake for an additional 12-15 minutes or until the cheese has melted and the pastry is golden. Cut in small pieces and serve warm.