This popular puff pastry hack turns basic ingredients into a crispy, savory tartlet in just a few simple steps.
Ingredients
- 1 sheet frozen puff pastry (thawed)
- 1-2 ripe tomatoes, sliced into thick rounds
- 1/2 cup shredded mozzarella, gruyère, or sliced goat cheese
- 1 egg (beaten, for egg wash)
- Olive oil, salt, black pepper, and dried oregano or basil
- Fresh basil leaves (for garnish)
Step-by-Step Preparation
- Prep the Pastry: Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Cut the thawed puff pastry into 4 to 6 equal rectangles or rounds.
- Score and Dock: Lightly score a 1/2-inch border around the edge of each pastry piece with a knife (do not cut all the way through). Prick the center area several times with a fork to keep it from rising too much in the middle.
- Layer the Toppings: Sprinkle a thin layer of cheese inside the scored border. Place a tomato slice directly on top of the cheese, then drizzle lightly with olive oil and season with salt, pepper, and dried herbs.
- Brush and Bake: Brush the outer pastry borders with the beaten egg wash. Bake for 15–20 minutes until the edges are puffed, crisp, and deep golden brown.
- Serve: Garnish with fresh basil leaves immediately after removing from the oven and serve warm.