Are your taste buds calling for something fresh and easy to make? I’ve got you with this easy recipe, you can’t go wrong, so fresh, tangy, and sweet at the same time. I’ve already made it and can’t wait to make it again. I hope you get to try it, and don’t forget to tag and share.
Ingredients
- 1 sheet frozen puff pastry thawed
- 1 egg beaten
- 5 heirloom tomatoes
- 1 1/2 cup shredded mozzarella
- 3/4 cup shredded Gruyère
- Springs of thyme
- Measure with your heart
- Olive oil, pomegranate molasses, salt and pepper
- Beats very well second day, just cover loosely with olive oil so it doesn’t dry up
Instructions
- Preheat oven to 350F.
- Line a baking sheet with parchment paper. unroll the puff pastry on the baking sheet, with the tip of a knife score all around about 1/4 inch in. Using a fork poke holes in the pastry, brush the edges with beaten egg and bake on the middle shelf for 10 minutes or until golden.
- In the meantime slice the tomatoes, place in a bowl add salt, pepper, drizzle with olive oil, pomegranate molasses and thyme mix with your hands gently and set aside (you will notice a bit of juice forming at the bottom of the bowl and that’s what we want).
- Take the puff pastry out of the oven and cool slightly. Now it’s time to assemble, add both cheeses on top of the pastry. Arrange the tomato’s making sure to discard of the juice.
- ( don’t waste it you can drink it later, it’s the good stuff ☺️ ) tomatoes can overlap, sprinkle with extra salt for good measure you can also add more thyme!
- Bake on the middle rack of the oven for 25-30 minutes or until the edges are golden brown.
- Cool slightly drizzle with extra olive oil and pomegranate molasses and serve. So delicious 😋.
Notes
- Use heirloom tomatoes they work best for this recipe also fresh herbs is key.