4 Servings; MFP; 400 cal/serving
NOTES: Pre-bake on MIDDLE rack ~5 mins. Try 375F (10 mins at 400 on bottom rack was too much). Sandwich between parchment and weigh down with other sheet/pan. Then cook ~25 mins on middle rack.
252 g; 1 pre-made pie crust or puff pastry (1 serving = 63g Jus Roll)
7 g; 1/2 tablespoon butter melted
100 g mozzarella thinly sliced
75 g gouda / gruyere (or any soft cheese of choice)
2 ripe / firm tomatoes thinly sliced
1 1/2 teaspoons oregano
1 teaspoon basil
1/4 -1/2 teaspoon salt
7 g;1/2 tablespoons olive oil for drizzling
3-5 leaves fresh basil
Preheat oven to 400° F.
Roll puff pastry to desired dimensions on floured surface and prick all over with fork and place on baking sheet or pan.
Line pastry with parchment paper filled with dried beans or other pie weights. Bake for 5-10 min.
Remove from oven; remove parchment paper and dried beans. Let cool 10 minutes.
While baking crust, cut tomatoes into slices, place on paper towel and sprinkle with salt (remove the seeds & pulp if they are too liquidy)
Place the baked pastry on the prepared pan, brush the pastry with the melted butter, top with first the thinly sliced mozzarella, then the thinly sliced fontal cheese, and finally top with the thin slices of tomato sprinkle with salt, oregano and basil, drizzle with olive oil.
Bake for approximately 20-25 minutes or until golden. Remove and top with chopped fresh basil. Serve immediately. Enjoy!
Modified from https://anitalianinmitchen.com/tomato-cheese-pie/ and https://pudgefactor.com/fresh-tomato-tart-puff-pastry/