Puff pastry, the flaky French dough, is available in sheets in the freezer section of most grocery stores. Choose a brand that is made with butter. Ones made with vegetable shortening sorely lack flavor.
INGREDIENTS
1 sheet puff pastry, defrosted
Flour, for rolling
2–3 whole tomatoes, cored and sliced
1/2 c Divina Pitted Frescatrano® Olives
Olive oil
Salt and pepper, to taste
INSTRUCTIONS
- Preheat the oven to 375°F.
- Line a large baking sheet with parchment paper and set aside.
- Roll the puff pastry out on a lightly floured surface into a 1/4-inch thick rectangle roughly the shape of the baking sheet.
- Transfer the puff pastry to the prepared baking sheet.
- Using the tip of a paring knife, lightly score a border about 1/2 inch from the edge of the pastry. Prick the dough within the border all over with a fork to prevent it from puffing up too much during baking.
- Arrange the tomatoes on the pastry in a single layer. Do not crowd or overlap the tomatoes or the pastry may become soggy.
- Arrange the olives over the tomatoes.
- Drizzle with olive oil and season with pepper.
- Bake until the pastry is crisp and deeply browned on the bottom and around the edges, 30 to 40 minutes.
- Remove from the oven, season with salt and serve.
