Prep 20 mins
Cook 20 mins
A tasty treat that could easily be dressed up with a bit of pesto, some fresh basil or oregano, or even some mozzarella cheese.
- 150 g puff pastry
- flour, for dusting
- 1 -2 tablespoon olive oil
- 6 medium tomatoes, peeled and cores removed
- 2 tablespoons parmesan cheese
- salt and pepper
- Preheat the oven to 400 degrees F.
- Dust a work surface with flour and roll the pastry into a slab about 30cm by 18cm.
- Cut the slab into two equal pieces.
- Use a little olive oil to grease a baking sheet.
- Transfer the pastry to the baking sheet and prick all over with a fork, leaving a 1 cm border.
- Paint the border with olive oil.
- Cut tomatoes into thin slice and arrange on the pastry so they are close to each other, coming up to the edge of the pastry border.
- Dribble the remaining olive oil over the tomatoes and sprinkle with half the parmesan cheese.
- Bake on a shelf near the top of the oven for 15-20 minutes, until the border is puffed and golden and the tomatoes are soft and juicy.
- Remove from the oven, season with salt and pepper, sprinkle over the rest of the cheese.
- Eat as you like it, warm or cold.