This delicate dish features chopped cherry tomatoes seasoned with fresh herbs and gentry wrapped in flaky puff pastry. Top with an array of grated cheese and bake until golden brown.
|1/2||(397 g) Package Tenderflake® Puff Pastry, thawed|
|1 ½||Pints Cherry tomatoes|
|1-2 tbsp||(15-30 mL) Olive oil|
|¼ cup||(60 mL) Chopped fresh herbs (basil, oregano, thyme)|
|Salt and pepper|
|1 tbsp||(15 mL) Dijon mustard|
|1/3 cup||(80 mL) Grated Mozzarella cheese|
|1/3 cup||(80 mL) Grated Provolone cheese|
|1/3 cup||(80 mL) Freshly grated Parmesan cheese|
PREHEAT oven to 400°F (200°C).
ROLL out puff pastry on a lightly floured surface with a floured rolling pin to a 10 X 11 inch (25 X 27 cm) rectangle. Place on a parchment lined baking sheet and trim the edges using a pizza cutter or a sharp knife. Score a 1 inch (2.5 cm) border around the outside of the pastry with a pizza cutter or a sharp knife. Prick the center of the pastry all over using a fork.
TOSS the tomatoes in olive oil, herbs, salt and pepper in a medium bowl.
SPREAD Dijon mustard in a thin layer over the center of the pastry. Sprinkle with Mozzarella, Provolone and Parmesan cheese. Top with tomato mixture and bake in preheated oven for about 25 minutes or until golden brown. Slice into 8 squares and serve immediately.
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