Description
Buttery puff pastry, melty cheese, and roasted tomato perfection—ready in just 25 minutes! Perfect for brunch, appetizers, or a cozy lunch.
Ingredients
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1 sheet puff pastry, thawed
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1 cup shredded mozzarella, cheddar, or a mix
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2–3 medium tomatoes, thinly sliced
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1 tbsp olive oil
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1 tsp dried oregano or Italian herbs
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Salt and pepper, to taste
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Optional: fresh basil leaves for garnish
Optional Variations:
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Mediterranean: Feta + Kalamata olives + oregano
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Pesto Twist: Spread thin layer of basil pesto under cheese
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Caramelized Onion & Goat Cheese: Sautéed onions + goat cheese dollops
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Everything Bagel Crust: Egg wash + Everything Bagel seasoning
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Dairy-Free: Plant-based cheese + vegan puff pastry
Instructions
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Preheat & Prep:
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Oven to 400°F (200°C), line a baking sheet with parchment paper.
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Prepare Pastry:
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Unfold puff pastry on lightly floured surface. Roll gently if needed.
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Cut into 4–6 rectangles. Score a ½-inch border around each (don’t cut all the way through).
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Add Cheese:
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Sprinkle shredded cheese evenly inside the scored border.
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Top with Tomatoes:
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Arrange tomato slices over the cheese, slightly overlapping, staying inside the border.
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Lightly season with salt and pepper.
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Add Flavor:
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Drizzle with olive oil, sprinkle dried herbs.
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Bake:
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Bake 15–20 minutes until pastry is golden and puffed, cheese melted and bubbly.
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Finish:
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Cool 5 minutes, then garnish with fresh basil if using.
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Notes
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Soggy pastry? Pat tomatoes dry and use a mix of lower-moisture cheese.
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Make ahead: Prep components up to 1 day; assemble and bake just before serving.
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Pastry didn’t puff? Keep it cold, score only a shallow border, and bake in a fully preheated oven.