Puff Pastry Pizza
This tomato puff pastry pizza tart makes a beautiful, easy, and delicious vegetarian appetizer or happy hour snack.
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! Puff pastry is a great staple to keep in the freezer for last minute entertaining. You can even find vegan puff pastry these days from brands like Aussie Bakery. To make this tomato puff pastry tart fully vegan, use a vegan cheese like Miyoko’s. Another favorite puff pastry tart is my Asparagus Tart.
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. Serve this tomato puff pastry tart as a snack, appetizer, or side along with a cup of broccoli or tomato soup.
- 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!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 46 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 3mg Sodium: 50mg Carbohydrates: 6g Fiber: 1g Sugar: 4g Protein: 1g