Preparation: 10 min
Cooking: 20 min
2 rolls (400g each) puff pastry, thawed
1 egg, whisked, for brushing
120 g butter
8 ripe tomatoes
80 g mozzarella cheese
salt and pepper
fresh basil leaves
45 ml (3 T) olive oil
Preheat the oven to 180 °C. Grease two baking sheets and line with baking paper.
1 Lightly roll out the pastry to increase the size by 2 cm on all sides. Transfer to the baking sheets.
2 Brush the pastry with the egg and prick all over with a fork. Bake for 10 minutes.
3 Filling: Melt the butter and thinly slice the tomatoes and cheese.
4 Brush the pastry with the butter and arrange the tomatoes and cheese on top, alternating them in overlapping rows. Season with salt and pepper.
5 Return to the oven for 10 minute or until the pastry is crisp and golden and the cheese has melted.
6 Remove from the oven, tuck the basil leaves among the rows and drizzle with the olive oil. Serve immediately.