Time: 20 min.
Complexity: easily
Servings: 4

Gina and Patrick Neely layer tomato and mozzarella slices on a pesto-slathered puff pastry crust and bake the pie for just 15 minutes. It's a simple and delicious appetizer.

Ingredients:

• 1 sheet of puff pastry
• 1 tomato, sliced ​​into circles
• 225 g of sliced ​​mozzarella cheese
• Flour
• Egg wash
• 1/2 cup pesto basil salad dressing recipe - Classic pesto sauce

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

puff pastry, tomatoes, mozzarella cheese, eggs, flour, pesto sauce

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Preparation:

Step 1
• Preheat oven to 205°C.
  
  Roll out the dough on a lightly floured surface to a rectangle slightly thinner than 0.6 cm. Place it on a parchment-lined cookie sheet. Brush the dough with egg wash. Bake for 10 minutes.
  
  Spread pesto sauce over the dough. Top with tomato and mozzarella slices. Bake for another 5 minutes, until the cheese is melted.

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