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–+ servings

Autumn Harvest Tomato Pie

A pizza type pie made easy with the help of frozen Puff Pastry topped with Pesto, Tomatoes and Cheeses
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Prep Time 15 minutes
Cook Time 20 minutes
Course Appetizer
Servings 8

Equipment

  • 1 Baking Sheet
  • 1 Piece of Parchment Paper

Ingredients
  

  • 1 Sheet Thawed Puff Pastry
  • 1 Jar Tomato Basil Pesto 6.5 Oz
  • 3-4 Sliced Fresh Tomatoes
  • 8 Oz Fresh Ricotta Cheese About half container mixed with 1 TB of the grated cheese and Salt & Pepper to taste and a bit of red pepper if you like spice
  • 2 TB Parm Divided 1 TB in the Cheese other on the pizza
  • 1 Tsp Oregano
  • 1/2 Tsp Garlic Powder
  • 1/4 Cup Fresh Basil Leaves if available otherwise just use l tsp dried basil
  • Salt & Pepper
  • 1/2 Sliced Red Onion
  • Olive Oil

Instructions
 

  • Place parchment on small baking sheet and drizzle with olive oil
  • Top sheet with puff pastry sheet pushing out and slightly folding up the edges to create a small crust
  • Spread with jar of pesto then add sliced tomatoes alternating colors if available
  • Sprinkle tomatoes with oregano, basil, garlic powder and half the Romano or Parm Cheese and add the sliced red onions
  • Put heaping TB of ricotta cheese every couple inches all over. Do not add too much cheese as it takes away from the tomatoes and can make the crust soggy.
  • Bake at 400 degrees for 15-20 minutes then put under the broiler for 3 minutes to brown the cheese a bit. Be careful to not over bake as the pastry crust can burn easily
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