Ingredients:
- 1 sheet of frozen Puff Pastry (I used Pepperidge Farms)
- 1 pint cherry tomatoes
- olive oil, salt, pepper
- 1/4 cup chopped herbs (I used basil and oregano)
- 1 tablespoon good quality mustard of your choice (I used one that had horseradish in it)
- 1/3 cup shredded mozzarella cheese
- 1/3 cup grated Gruyere cheese
- 1/3 cup grated Parmigianno Reggiano cheese
Instructions:
Thaw the frozen puff pastry by either
putting it in the fridge overnight or laying it out on the counter,
wrapped, for about 30 minutes. Preheat the oven to 400 degrees F.
Meanwhile, cut the cherry tomatoes in half and toss in a bowl with some olive oil, salt, pepper and the chopped herbs.
Place a sheet of baking parchment (or a Silpat) on a baking pan.
Place the thawed puff pastry on a
lightly floured counter. Unfold the flaps. Lay a sheet of plastic wrap
on top of the pastry and, with a rolling pin, just slightly roll the
dough so the seams are not so prominent. Transfer the dough to the
baking sheet.
With a very sharp small knife, score the
puff pastry all along the sides about 1/2 inch, to just make a small
border. Inside the border, dock the pastry with a fork. Very thinly
spread the mustard on the pastry. Sprinkle the cheeses on the
mustard and top with the tomatoes (make sure the cut side of the
tomatoes are all facing up so that their juice doesn't make the pastry
too soggy).
Bake for 15 - 20 minutes until golden.
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