Taste of Home Simple & Delicious August/September 2010, p. 62
1 sheet frozen puff pastry, thawed
¾ cup shredded part-skim mozzarella cheese
¾ cup shredded provolone cheese
¼ cup minced fresh basil
4 thinly sliced plum tomatoes
Salt and pepper to taste
¼ cup shredded Parmesan cheese
Additional minced fresh basil
Unfold pastry sheet onto a lightly floured surface.
Roll into a 12-in. square; transfer to a parchment paper-lined baking sheet.
Prick with a fork.
Combine the mozzarella, provolone and basil; sprinkle over the pastry to within 1 in. of edges.
 |
| Any bits that you don't put cheese on will puff up in the oven, so try to be judicious with your supplies. |
Arrange the tomato slices over the
cheese. Season with salt and pepper; sprinkle with Parmesan cheese.
 |
| I forgot to take a photo of the finished product because my toddler was demanding his dinner. In the end it looks like this only prettier because the crust is golden brown. |
Bake at 400F for 15-20 minutes or until pastry is
golden brown. Remove tart from baking sheet to a wire race to cool for 5
minutes. Sprinkle with additional basil. Cut into slices. Serve hot or at room temperature.
My Rating: 5/5 "I know this is a tart but my kid was convinced it was pizza and I was happy to let them think that. It's all your favorite Italian flavors without gloppy sauce. The puff pastry is also a plus because puff pastry is across the board delicious. You won't regret this one."
Comments
Post a Comment