Ingredients:
1 sheet puff pastry (thawed according to the packages directions)
1/2 cup basil pesto
1/2 cup parmigiano reggiano (grated)
2 large ripe field tomatoes (thinly sliced)
1 tablespoon olive oil

Directions:
1. Roll the puff pastry out to a 16x10 inch rectangle.
2. Score a line around the puff pastry 1/2 inch from the edge.
3. Spread the pesto over the center of the dough and top with the parmigiano reggiano.
4. Arrange the tomato slices in a single layer on top of the pesto and parmigiano reggiano.
5. Brush the outside 1/2 inch of the pastry with the oil.
6. Bake in a preheated 400F oven until the pastry is golden brown, about 15-25 minutes.