Ingredients

The following ingredients have 4 Servings
  • 3-4 plum tomatoes, sliced thinly
  • 2 tablespoons olive oil
  • Pinch of sea salt
  • 1/2 pound of the freshest, creamiest mozzarella you can find
  • 1 roll of puff pastry, defrosted
  • 1/2 cup chopped basil leaves
  • Fresh ground pepper
  • Olive oil for drizzling

Instruction

  • Preheat oven to 425. Lay the tomatoes in a single layer on a foil-lined rimmed baking sheet and drizzle with olive oil. Sprinkle with salt and roast until soft, about 30 minutes. Cool slightly and turn oven down to 400.
  • Place defrosted pastry on a piece of parchment or a silicone baking sheet. Roll a few times with a rolling pin and transfer the whole thing to a rimmed baking sheet.
  • Place the tomatoes and cheese in four slightly overlapping rows. Drizzle with olive oil, grind some pepper on top and bake until pastry is puffed and golden, about 15 minutes.
  • Cool slightly, scatter basil leaves on top, drizzle with a little more oil, grind on some pepper, cut into squares and serve.