Ingredients Jump to Instructions ↓

  1. 6 small (about 1 1/4 pounds) roma tomatoes, sliced 1/4-inch thick

  2. 2 teaspoons dried oregano Kosher salt and freshly ground black pepper Extra-virgin olive oil

  3. 2 sheets puff pastry , thawed

  4. 1 cup jarred marinara sauce

  5. 1/4 cup grated Parmesan

  6. 5 fresh basil leaves, chiffonade

  7. 1/2 cup shredded mozzarella Special equipment: 2-inch pastry cutter

Instructions Jump to Ingredients ↑

  1. To roast the tomatoes: Preheat the oven to 350 degrees F. Season the tomatoes with oregano , salt and pepper, to taste. Drizzle with oil and arrange them on a cooling rack over a baking sheet. Roast until then are golden, 20 to 25 minutes. Raise the oven temperature to 400 degrees F when the tomatoes are roasted. Unfold 1 puff pastry sheet onto a clean cutting board. Prick the dough evenly, multiple times, with a fork. Using a 2-inch pastry cutter, cut out 12 circles and arrange them on a parchment lined baking sheet. Repeat with the second sheet of pastry. Bake until they are nicely puffed and golden, about 8 minutes. To assemble: Cut the puffs in half. Spoon a generous teaspoon of marinara sauce into the bottom of half of the puffs and sprinkle with Parmesan . Put a roasted tomato on top of each followed by the basil and a sprinkling of the mozzarella . Top with the other puff pastry halves and arrange them on a baking sheet. Bake for another 5 minutes, giving the cheese time to melt. Transfer the bites to a serving platter and serve warm.


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