The cherry tomatoes in this recipe are extra sweet as a result of cooking them until they just barely burst open. Spread them on top of flaky puff pastry with parmesan cheese and Mediterranean Seasoning you have a very addictive snack.
For this recipe you will need:
- all-purpose flour, for the work surface
- 1 sheet puff pastry
- 1 cup grape or cherry tomatoes
- 4 ounces parmesan cheese, grated of shaved
- 1 tablespoon olive oil
- 2 tablespoons Victoria Taylor’s Mediterranean Seasoning
- salt and pepper
Defrost the pastry according to package instructions. On a lightly floured surface, roll the pastry into a rectangle.
Place the pastry on a parchment lined baking sheet and refrigerate until firm, at least 15 minutes.
pre-heat oven to 425°
Prick the puff pastry all over with a fork and drizzle with olive oil. Brush olive oil evenly over the pastry avoiding the edges. Sprinkle with Mediterranean Seasoning and brush to combine with olive oil. Top with Parmesan.
Cut large tomatoes in half if necessary and spread over the pastry. Season with salt and pepper to taste.
Bake until golden brown and puffed up, 20 to 25 minutes. If you prefer to crisp up the top you can place the finished pastry under a preheated broiler on a middle rack for 1 to 2 minutes. Watch carefully, the pastry can burn quickly.
Let sit for 5 minutes before cutting into pieces to serve.