Ingredients:

  • 1 sheet (approx. 250g) all-butter puff pastry, thawed but chilled
  • 1 large egg
  • 1 tbsp water
  • 1 tbsp cornmeal
  • 4 Roma tomatoes, sliced into 6mm rounds
  • 0.5 tsp sea salt
  • 6 oz part-skim mozzarella cheese, sliced or torn
  • 2 tbsp pesto
  • 0.25 cup fresh basil leaves, chiffonade
  • 1 tbsp balsamic glaze

Instructions:

  1. Slice your 4 Roma tomatoes into even rounds. Lay them out on a double layer of paper towels and sprinkle with the 0.5 tsp sea salt. Let them sit for at least 15 minutes. You will actually see the water pooling on the surface.
  2. Before using them, press another paper towel on top to blot them completely dry.
  3. Preheat your oven to 200°C. Roll out your 250g puff pastry sheet on a lightly floured surface or directly on parchment. Using a sharp knife, score a 1 cm border all the way around the edge. Be careful not to cut all the way through!
  4. Whisk the egg and water together. Brush the 1 cm border with the egg wash. Prick the center area (inside the border) multiple times with a fork — this is called docking.
  5. Spread the 2 tbsp of pesto thinly across the center, staying inside your score lines. Sprinkle the 1 tbsp of cornmeal on your baking sheet and lay the pastry on top.
  6. Arrange your 6 oz of mozzarella over the pesto, then layer the dried tomato slices on top.
  7. Place the tray in the center of the oven and bake for 18 minutes. You are looking for the edges to be puffed high and deep golden brown. The cheese should be bubbling and just starting to show golden spots.
  8. Remove from the oven and let it sit for 5 minutes. This allows the internal structure of the pastry to set so it doesn't collapse when you cut it.
  9. Just before serving, scatter the 0.25 cup of fresh basil over the top and drizzle with the 1 tbsp balsamic glaze.