Servings:
4 to 6 servings
Ingredients
- 2 medium tomatoes thinly sliced
- 3/4 teaspoon salt
- 1/2 pint assorted small tomatoes, halved
- 1 pint package frozen puff pastry sheets, thawed
- 1/2 cup grated parmesan cheese
- 4 ounce feta cheese
- 1/4 cup finely chopped chives
- 1 cup garlic clove, minced
- 1/4 cup finely chopped assorted fresh herbs
- 1 tablespoon bertolli olive oil
Preparation
Baking Directions:
Preheat oven to 400 degrees.
Place tomatoes in a single layer on paper towels.
Sprinkle with 1/2 tsp.
salt.
Let stand 30 minutes.
Pat dry with paper towels.
Meanwhile, roll 1 pastry sheet into a 14-inch square on a lightly floured surface.
Place on an ungreased baking sheet.
Cut 4 12x1-inch strips from remaining pastry sheet and place strips along outer edges of pastry square, forming a border.
Bake at 400 degrees for 14 minutes or until browned.
Sprinkle pastry with mozzarella cheese and next 3 ingredients.
Top with tomatoes in a single layer.
Sprinkle tomatoes with herbs and remaining 1/4 tsp.
salt.
Drizzle with oil.
Bake at 400 degrees for 14 to 15 minutes or until cheese melts.
Serve immediately.
