INGREDIENTS
- 1 sheet puff pastry, thawed following package directions
- 1 cup shredded fontina cheese
- 1 cup shredded Parmesan cheese
- ½ cup mayonnaise
- ½ teaspoon Italian seasoning
- 2 medium ripe tomatoes, thinly sliced
- 10 yellow or red cherry tomatoes, thinly sliced
- ½ teaspoon salt
- ¼ teaspoon coarse black pepper
- 4 large fresh basil leaves, cut in thin strips
DIRECTIONS
- Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Using a rolling pin, roll the pastry into a 14 x 10-inch rectangle. Place the rectangle on a parchment paper-lined baking sheet.
- Fold over the edge of the pastry 1/4 inch on all sides, pressing firmly to form a rim.
- In a small bowl, combine cheeses, mayonnaise and Italian seasoning. Spread evenly over pastry. Arrange tomato slices over filling. Sprinkle with salt and pepper.
- Bake for 30 to 35 minutes, or until cheese is melted and crust is golden brown. Sprinkle with basil before serving.
Serves: 4-6
