My Glorified Pizza Margherita

I guess I should have called this site "1o1 things to do with puff pastry"!  I didn't realize how much I use it until I started posting on this blog.  

Anyway, was watching a rather famous cooking show the other day and the hostess made these very adorable little tart things - individually covering each 2 inch round with salty cheesy yummy stuff - and I thought 'how cute are those' , and then 'no way do I want to make 24 of them'! So, after only 2 attempts this was the final - very well received - creation!  I had just purchased the tomatoes and basil from the Farmers Market. I always have puff pastry (as you can tell) And I try to keep olive tapenade handy for little recipes like this. As usual, use whatever flavors are your favorite for toppings - I used Fontina but I imagine a good mozzarella or another white cheese would be just as wonderful.   And try not to feel guilty about eating the entire thing yourself!



YOU WILL NEED:

1 sheet puff pastry

about 2 cups olive tapenade

about 1 cup cherry tomatoes (the little heirloom mix is lovely)

Fontina cheese

Fresh Basil



TO DO:

Lightly flour both sides of the puff pastry then place on a baking sheet covered with parchment paper - poke allover with a fork to keep it from puffing - cover with a second sheet of parchment paper - then place a second baking sheet on top (back side down facing pastry) - bake at 400 for about a half hour or until pastry is golden brown

Remove from oven - spread olive tapenade all over the top - then the sliced tomatoes - then the fontina cheese - then fresh basil - then back in the oven for 7 to 9 minutes or until cheese is melted and a little bubbly. Remove from oven - let cool for about 5 minutes then add a little more cheese and a little more basil. Serve immediately.