From the kitchen of Angie St. John
Here's another puff pastry staple in our house! Easy, quick and again, delicious. We are constantly garden day dreaming these days and can't wait until we're making these with our own tomatoes. You can make this for a brunch or a quick and easy family dinner! They also make great appetizers. My husband and I like to put some fresh basil on top when they come out of the oven to add a taste of extra flavor, and our son just likes them with a sprinkle of Parmesan cheese. In our opinion, however you make these they are sure to be a hit. Also, they can really be in any shape, we tend to do circular and just use a pint glass, but you could take smaller mason jars to make mini ones too, I think I just gave myself a new idea!
You will need:
13.7 oz package of frozen puff pastry (thawed)
2 tomatoes (sliced)
Shredded cheese, any that you like (we're partial to smoked gouda & parmesan)
Seasonings (our faves are salt, pepper, garlic powder & oregano)
Olive oil
Pinch of flour
Fresh basil for garnish
Parchment paper
Pint glasses or any circular drinking glasses
Baking Instructions
1. Let the puff pastry thaw for an hour.
2. Preheat oven to 400 degrees. Take a piece of parchment paper and top a baking sheet or two with a sheet.
3. Roll out the puff pastry on a floured surface, don't roll it out too thin. Probably good at about 1/16 inch thick. Prick your dough gently with a fork in various places.
4. Flour the rim of your pint glass (or any glass you are using) and gently press to make a circular shapes in your dough. Place the circles in rows of three on top of the parchment paper.
5. Top each pastry with a slice of tomato a sprinkle of olive oil and a teaspoon or more of cheese. Now add your seasonings or any other topping you wish. Bake them in the oven for about 20 minutes or so, or until golden in color.
6. Add your fresh basil leaves, let cool and enjoy!