Tomato Cheese Pastries
Total time: 25 minutes
Puff pastry can be used to make easy, elegant starters. Mine comes in a circle, and for this I used 2 'quarters' and did not trim them further into squares or circles. The tomato was a large Coeur de Boeuf, similar to a Beefsteak.
Ingredients:
- 3oz (90gr) semi-soft cheese, Muenster, smoked mozzarella, provolone
- 2 tbs pesto
- 1 large, garden ripened tomato
- 3 - 4 fresh basil leaves for garnish, optional
- 1/2 sheet puff pastry
Instructions:
- Thaw the puff pastry, if needed.
- Slice cheese 1/4" (.6cm) thick, or whatever works to cover the pastry.
- Cut the tomato into thick slices. You may need to use 1 1/2 slices, depending on the size of the tomato.
- Lay out puff pastry and cut it in half. Cut one half in half again, for 2 quarters.
- Lay the quarters on a baking sheet.
- With a dull knife (butter knife) lightly etch around the pastry, 1/3" (.75cm) from the edge.
- Divide the pesto and spread within the etched lines.
- Lay the cheese on top, cutting smaller slices to roughly fit.
- Lay the tomato on the cheese.
- Bake in pre-heated oven at 420F (210C) for 12 - 15 minutes, until sides of pastry have puffed around middle and are golden brown.
- Remove, garnish with fresh basil and serve.