Year after year I failed at growing tomatoes. They bloomed too late because I planted them too late, so by the time the tomatoes on the vine were big and green, a frost would come and everything was ruined.
Last year I decided to plant them earlier than usual. Also in a different spot in my garden.
Perfecto!
So this year I did the same.
Perfecto again!
I got lots and lots of tomatoes! Enough for salad and sandwiches. Enough for homemade sauce.
And also these fabulous puff pastry pizzas.
So easy, such a good lunch, brunch or even hors d'oeuvre (cut smaller).
Fresh Tomato Puff Pastry Pizza
3 large or 4 medium tomatoes, sliced about 1/4-inch thick
salt
1 sheet puff pastry, thawed
2 cups shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
3 tablespoons finely chopped basil
1 tablespoon olive oil
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Place the tomatoes slices on a board, sprinkle with salt and let rest for about 30 minutes. Wipe the slices dry. Roll the puff pastry slightly thinner on a floured surface. Cut lengthwise once and widthwise twice to make 6-8 smaller pieces (or leave in one piece for a whole tart). Place the pieces on the baking sheet. Sprinkle with equal amounts of the mozzarella cheese, leaving a border of about 1/2-inch. Top with equal amounts of tomato slices. Sprinkle with equal amounts of Parmesan cheese. Sprinkle with equal amounts of basil. Drizzle with olive oil. Refrigerate for about 20 minutes. Bake for about 20 minutes or until golden brown.
Makes 6-8 servings