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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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for Special Equipment: You will need a 2 inch pastry cutter or 2 inch biscuit cutter to cut the rounds. Ingredients:
6 small about 1 1/4 pounds roma tomatoes, sliced 1/4 inch thick |
2 teaspoons dried oregano |
kosher salt and freshly ground black pepper |
extra-virgin olive oil |
2 sheets puff pastry, thawed |
1 cup jarred marinara sauce |
1/4 cup grated parmesan cheese |
5 fresh basil leaves, chiffonaded (cut in small slivers) |
1/2 cup mozzarella cheese, shredded |
Directions:
1. To Roast the Tomatoes:.
2. Preheat the oven to 350 degrees. Season the tomatoes with oregano, salt and pepper to taste. Drizzle with oil and arrange them on a cooling rack over a baking sheet. Roast until they are golden, 20 to 25 minutes.
3. Raise the oven temp to 400 degrees when the tomatoes are roasted. Unfold 1 puff pasty sheet onto a clean cutting board. Prick the dough evenly, multiple times, with a fork. Using a 2 inch pastry cutter, cut out 12 circles and arrange them on a parchment lined baking sheet. Repeat with the second sheet of pastry. Prick the rounds another 3 times. Bake until they are nicely puffed and golden, about 8 minutes or so.
4. To assemble:.
5. Cut the puffs in half horizantaly. Spoon a generous teaspoon of marinara sauce into the bottom of half of the puffs and sprinkle with parmesan. Put a roasted tomato on top of each followed by the basil and a sprinkling of the moxxarella. Top with the other puff pastry halves and arrange them on a baking sheet.
6. Bake for another 5 minutes, giving the cheese time to melt. Transfer the bites to a serving platter and serve warm.
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