1/2cupParmesan cheesegrated and enough to sprinkle on top.
3tomatoes3 large tomatoes or 6 small tomatoes, sliced
1/2tspsalt
1/2tspfreshly ground pepper
1cupmozzarella cheesegrated
1Tbspolive oil
1tspgarlicchopped
2Tbspfresh basilsliced
Instructions
Heat oven to 425 degrees.
Place pastry on cookie sheet covered with parchment or a silpat.
Fold edges up to form a rim. Poke over the crust bottom with a fork.
Brush with beaten egg.
Spread with pesto.
Sprinkle with Parmesan cheese.
Bake for 10-12 minutes or until golden brown. Put on a cooling rack.
Place sliced tomatoes on several layers of paper towels. Sprinkle with salt and pepper. Allow to sit for about 20 minutes and then blot with a towel to absorb moisture
Sprinkle pastry with mozzarella cheese and place tomatoes on top, overlapping them.
Drizzle with olive oil and garlic.
Sprinkle with additional Parmesan cheese.
Bake for another 8-10 minutes until golden brown. Cool on a wire rack. Serve warm or at room temperature
Video
Notes
Substitutes for puff pastry include: phyllo dough, pie crust and crescent roll dough.Get creative with what herbs you use.It would be delicious with some fresh thyme sprinkled on top as well as some fresh parsley or oregano.Tomatoes - I used roma tomatoes but any tomato will work.