Cherry Tomatoes on Puff Pastry

By PineyCook

Ingredients

• 1 sheet of frozen Puff Pastry (I used Pepperidge Farms)
• 1 pint cherry tomatoes
• olive oil, salt, pepper
• 1/4 cup chopped basil
• 1 tablespoon good quality, grainy mustard
• 2/3 cup shredded mozzarella cheese + an additional 1/4 cup for the top
• 1/3 cup grated Parmigianno Reggiano cheese

Details

Servings 6

Preparation

Step 1

Thaw the frozen puff pastry by either putting it in the fridge overnight or laying it out on the counter, wrapped, for about 30 minutes. Preheat the oven to 400 degrees F.

Meanwhile, cut the cherry tomatoes in half and toss in a bowl with olive oil, salt, pepper and the chopped basil.

Place a sheet of baking parchment (or a Silpat) on a baking pan.

Place the thawed puff pastry on a lightly floured counter. Unfold the flaps. Lay a sheet of plastic wrap on top of the pastry and, with a rolling pin, just slightly roll the dough to remove the seams. Transfer the dough to the baking sheet.

With a very sharp small knife, score the puff pastry all along the sides about 1/2 inch, to just make a small border. Inside the border, prick the pastry with a fork. Spread the mustard on the pastry. Sprinkle the cheeses on the mustard and top with the tomatoes (make sure the cut side of the tomatoes are all facing up so that their juice doesn't make the pastry too soggy). Top with the remaining mozzarella.

Bake for 15 - 20 minutes until golden.

NOTE: Small, marinated fresh mozzarella balls (sliced) also work nicely as a topping.