- 1 sheet frozen puff pastry thawed, or can use a pie crust
- 1 egg beaten
- 2 Tbsp pesto
- 1/2 C Parmesan cheese grated and enough to sprinkle on top.
- 3 tomatoes 3 large tomatoes or 6 small tomatoes, sliced
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1 C mozzarella cheese grated
- 1 Tbsp olive oil
- 1 tsp garlic chopped
- 2 Tbsp fresh basil sliced
Instructions
- Heat oven to 425 degrees.
- Place pastry on cookie sheet (lightly greased)
- Poke the crust bottom with a fork.
- Brush with beaten egg.
- Spread with pesto.
- Sprinkle with Parmesan cheese.
- Bake for 10-12 minutes or until golden brown. Put on a cooling rack. (you may need to poke, again, with a fork.
- Place sliced tomatoes on several layers of paper towels. Sprinkle with salt and pepper. Allow to sit for about 20 minutes and then blot with a towel to absorb moisture
- Sprinkle pastry with mozzarella cheese and place tomatoes on top, overlapping them.
- Drizzle with olive oil and garlic.
- Sprinkle with additional Parmesan cheese.
- Bake for another 8-10 minutes until golden brown. Cool on a wire rack. Serve warm or at room temperature (Recipe from "Yourhomebasedmom.com") - Tricia