The farmers in our area are still have beautiful tomatoes and basil, so we are still cooking somewhat “summery” dishes. But not for long, I swear I’m going to make pumpkin gnocchi or butternut squash lasagna or something very “Fall” very soon!

This is a really easy recipe and always a crowd pleaser. The trick to avoiding soggy puff pastry is to cook it most of the way before topping it, and to get as much liquid out of the toppings as possible.

1 sheet puff pastry, thawed according to box directions and rolled into a 12″ square
Mozzarella and Parmesan cheese combo (just a little handful)
2 large tomatoes, sliced and most of juice OUT by cutting in half and gently squeezing out, or laying slices between paper towels.
Fresh basil leaves

Preheat oven to 400 degrees F.
Prick puff pastry all over with a fork and bake on a cookie sheet for 10-15 minutes, or until it just starts to brown. Remove from oven and sprinkle with cheeses. Top with tomato slices and bake an additional 5-10 minutes until cheese is melted and pastry is completely cooked through. Remove from oven and sprinkle with a little fresh salt, pepper, and basil. Cut into squares. Yum!