Tenderflake Recipe: Herb-Oven Roasted Tomato Puff Pastry
A scrumptious way to use up your tomatoes from the garden! Treat your guests to this savoury treat this weekend.
Number of servings: 4
1/2 (397 g) package Tenderflake® Puff Pastry, thawed
1 1/2 pints cherry tomatoes
1-2 tbsp (15-30 mL) olive oil
1/4 cup (60 mL) chopped fresh herbs (basil, oregano, thyme)
Salt and pepper
1 tbsp (15 mL) Dijon mustard
1/3 cup (80 mL) grated Mozzarella cheese
1/3 cup (80 mL) grated Provolone cheese
1/3 cup (80 mL) freshly grated Parmesan cheese
Preheat oven to 400F (200C).
Roll out puff pastry on a lightly floured surface with a floured rolling pin to a 10 X 11 inch (25 X 27 cm) rectangle. Place on a parchment lined baking sheet and trim the edges using a pizza cutter or a sharp knife. Score a 1 inch (2.5 cm) border around the outside of the pastry with a pizza cutter or a sharp knife. Prick the center of the pastry all over using a fork.
Toss the tomatoes in olive oil, herbs, salt and pepper in a medium bowl.
Spread Dijon mustard in a thin layer over the center of the pastry. Sprinkle with Mozzarella, Provolone and Parmesan cheese. Top with tomato mixture and bake in preheated oven for about 25 minutes or until golden brown. Slice into 8 squares and serve immediately.