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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Erin made this for a dinner with us, and it was an immediate success. We used some heirloom tomatoes I had found at the farmer’s market, but red tomatoes are fine, too. I think the key to this recipe is using fresh in-season tomatoes, so it limits us to making it during the summer months here. Read more . The flavors were fantastic together, and the dish was so colorful, too, with the tri-colored heirlooms. You could use so many different crusts, from phyllo to puff pastry to pizza crust to even a layer of large croutons…let your imagination go wild – lots of variations on this one, but these flavors were king! Ingredients:
1 sheet puff pastry dough, rolled or pressed to about 10 x 14 (or use phyllo dough, brushing each of 12 sheets with a bit of olive oil or melted butter, or use a pre-baked pizza crust, etc) |
4 tablespoons prepared pesto |
2 tablespoons dry bread crumbs (we used finely crushed garlic croutons instead - very flavorful!) |
3/4 cup freshly grated parmesan reggiano (you can play around with the cheese flavors) |
1 medium red tomato, cut into 1/4 slices (we used 3 different colored small heirloom tomatoes – very pretty, and they were very sweet) |
1 medium yellow tomato, cut into 1/4 slices |
1/4 teaspoon pepper |
couple shakes of garlic salt or powder |
5 to 6 fresh basil leaves, thinly sliced (we forgot to add this when it came out of the oven – was excellent as is, but we'll try this next time) |
Directions:
1. Press puff pastry into bottom of small cookie sheet (10x14) that has been sprayed with oil.
2. Spread pesto over top of crust.
3. Sprinkle the bread crumbs or crushed croutons over the pesto.
4. Sprinkle 1/2 cup of cheese over the bread crumbs.
5. Fold each side of the dough up about 1/2 to form a rim.
6. Arrange tomato slices over cheese.
7. Sprinkle tomatoes with pepper and garlic salt or powder.
8. Sprinkle remaining 1/4 cup cheese over tomatoes.
9. Bake at 400° for 20 to 25 minutes or until crust is golden brown and crispy.
10. Cool on a wire rack for 5 minutes then garnish with fresh basil before cutting and serving.
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