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Categories:Viewed: 24 - Published at: 6 years ago
Ingredients
- 1 pint cherry tomatoes, halved
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- salt and freshly ground black pepper to taste
- 1 sheet frozen puff pastry, thawed
- 3 tablespoons basil pesto
- 1 (8 ounce) package fresh mozzarella cheese, sliced
Method
- Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
- Combine cherry tomatoes, olive oil, balsamic vinegar, salt, and pepper in a bowl; toss until well combined. Spread cherry tomatoes evenly on the prepared baking sheet.
- Roast in the preheated oven until skins start to wrinkle and insides are soft, 15 to 20 minutes. Let cool.
- Line another baking sheet with parchment paper. Unroll puff pastry sheet on top. Make shallow cuts 1 inch from the edges to create a border, being careful not to cut all the way through. Prick the inner rectangle all over with a fork.
- Bake in the preheated oven until puffed up slightly, about 10 minutes.
- Spread pesto over the center. Cover with 1/2 of the tomatoes. Scatter mozzarella cheese on top. Distribute remaining tomatoes over the cheese.
- Bake until pastry is golden and cheese is melted, 5 to 10 minutes more.
