Two sheets of puff pastry tonight – one for dinner, and one for dessert! This turned out to be a simple, elegant meal. Serve with a green salad, and you’re there!
Start to finish: 1 hr +/-
Ingredients
- 1 sheet of puff pastry
- 2 tablespoons Parmesan cheese
- 4 oz fresh Mozzarella cheese
- 1 large tomato
- 5-6 fresh basil leaves
Directions
- Defrost pastry sheet as directed.
- Quarter the tomato vertically, then slice quarters as thinly as possible.
- Slice the cheese into very thin slivers
- Julienne the basil leaves.
- Using a well-floured surface, roll the sheet lightly to about 1/2 the size again of the original.
- Twist the edges to form a rim (about 1/4 inch high) around the entire pastry.
- Place on a piece of parchment paper on a baking sheet
- Sprinkle with the Parmesan cheese
- Spread the tomatoes in one layer on the pastry
- Top with cheese and basil leaves
- Bake for 20 to 25 minutes.
- Let sit for 5 minutes before cutting and serving.
