StoneGable Roasted Tomato Mini Pies
1 pkg. puffed pastry
1 cup Ricotta cheese
1 garlic clove, pressed
3 Tbsp Parmesan cheese
6 TBSP fresh basil, chopped
4-6 large grape tomatoes
olive oil for drizzling
Preheat oven to 400 degrees. Roll out puffed pastry to remove creased. Make a square. Cut square into 4 pieces. Fold under the edges of the pastry to make 4 rounds. Score the inside of the rounds 1/2 inch from the edge. Put on parchment lined baking sheet and bake for 10 minutes. Meanwhile, mix ricotta cheese, garlic, Parmesan cheese and 3 TBSP basil in a bowl. Slice tomatoes in thin slices. When pastry comes out of the oven, add a dollop of cheese mixture on each pastry round and spread evenly. Arrange tomatoes in a round, overlapping slightly, on top of the cheese mixture, covering the top of the pizza. Continue to bake for another 10-15 minutes, until the pastry is golden and the tomatoes are slightly roasted. Remove from oven. Sprinkle the remaining chopped basil and drizzle with olive oil.
1 garlic clove, pressed
3 Tbsp Parmesan cheese
6 TBSP fresh basil, chopped
4-6 large grape tomatoes
olive oil for drizzling
Preheat oven to 400 degrees. Roll out puffed pastry to remove creased. Make a square. Cut square into 4 pieces. Fold under the edges of the pastry to make 4 rounds. Score the inside of the rounds 1/2 inch from the edge. Put on parchment lined baking sheet and bake for 10 minutes. Meanwhile, mix ricotta cheese, garlic, Parmesan cheese and 3 TBSP basil in a bowl. Slice tomatoes in thin slices. When pastry comes out of the oven, add a dollop of cheese mixture on each pastry round and spread evenly. Arrange tomatoes in a round, overlapping slightly, on top of the cheese mixture, covering the top of the pizza. Continue to bake for another 10-15 minutes, until the pastry is golden and the tomatoes are slightly roasted. Remove from oven. Sprinkle the remaining chopped basil and drizzle with olive oil.
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