PIZZALADERIE

By jarren

Ingredients

• 6 , 3"round vol-au-vent shells, thawed
• 18 thin slices of ripe tomato (about 3 medium size)
• 1/3 cup kalamata olives, pitted
• 1/4 soft goat cheese
• 2 tbsp extra virgin olive oil, plus extra for drizzling
• 2 tsp herbes de Provence
• Coarse sea salt and freshly cracked ground pepper

Details

Servings 6

Preparation

Step 1

Line two baking sheets with parchment paper. Roll the vol-au-vent shells or puff pastry circles into rounds about 5"in diameter, using a lightly floured work surface and rolling pin.

Transfer the rounds to the trays. Top the rounds with equal amounts of tomatoes, olives, cheese, oil and herbs. Sprinkle with salt and pepper, then chill, covered.

Preheat oven to 375F and bake the rounds for 20 -25 minutes, or until puffed and golden. Cool slightly, then slice into wedges.

Drizzle with additional olive oil before serving.