Ingredients
4
4 servings
- •1 pint cherry tomatoes, halved
- •2 tablespoons extra-virgin olive oil
- •1 tablespoon balsamic vinegar
- •salt and freshly ground black pepper to taste
- •1 sheet frozen puff pastry, thawed
- •3 tablespoons basil pesto
- •1 (8 ounce) package fresh mozzarella cheese, sliced
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
- Combine cherry tomatoes, olive oil, balsamic vinegar, salt, and pepper in a bowl; toss until well combined. Spread cherry tomatoes evenly on the prepared baking sheet.
- Roast in the preheated oven until skins start to wrinkle and insides are soft, 15 to 20 minutes. Let cool.
- Line another baking sheet with parchment paper. Unroll puff pastry sheet on top. Make shallow cuts 1 inch from the edges to create a border, being careful not to cut all the way through. Prick the inner rectangle all over with a fork.
- Bake in the preheated oven until puffed up slightly, about 10 minutes.
- Spread pesto over the center. Cover with 1/2 of the tomatoes. Scatter mozzarella cheese on top. Distribute remaining tomatoes over the cheese.
- Bake until pastry is golden and cheese is melted, 5 to 10 minutes more.
Nutritional Facts
Per 4 servings
- Calories: 631
- Carbohydrate: 33g
- Fat: 47g
- Fiber: 2g
- Protein: 17g
- Sugar: 2g
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