Frozen puff pastry makes it easy to put together a warm appetizer that would appeal to most taste buds.
Course
Appetizer
Prep Time10minutes
Cook Time22minutes
Total Time32minutes
Servings4
AuthorLemons & Anchovies
Ingredients
1sheet frozen puff pastrythawed
5-6small tomatoes
Mozzarella cheese
Fresh Basil leaves
Parmesan cheesea couple of tablespoons grated
Olive oil for brushing
1egg for egg wash
dried basiloptional
salt and pepper
Instructions
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.