Here’s what happened. I had some tomatoes and basil that needed to be used, and I wanted to make a luscious Italian tomato tart. But I didn’t want to use pie crust, because I had some puff pastry in the fridge. Then I thought about a pizza with a lot of the same flavors, only with a puff pastry crust. It was a successful idea. Tomato Tart Pizza has a ridiculously light flaky crust and big delicious flavor.
Tomato Tart Pizza
Ingredients
- 1 sheet puff pastry
- 2 large tomatoes, thinly sliced
- 1/2 cup mayonnaise
- 1/2 cup chopped basil
- 2 cloves pressed garlic
- 1 cup shredded Swiss cheese
- 1 cup chopped thinly sliced ham
- 1/2 - 1 cup shredded Italian cheese
Instructions
- Heat oven to 375.
- Lay sheet of puff pastry on greased baking pan and prick with fork.
- Bake for about 5 minutes. Cool
- Lay tomato slices on paper towels. Salt and pepper the slices. Allow them to sit for about 1/2 hour to drain some of the water from them.
- Mix together mayonnaise, basil, and garlic. Set aside.
- Smear mayonnaise mixture over the cooled puff pastry, but leave the edges plain.
- Sprinkle top with Swiss cheese.
- Lay tomatoes on cheese.
- Scatter ham over the whole thing.
- Sprinkle with Italian cheese.
- Bake for about 20 minutes, or until edges nicely brown, and cheese is bubbly.
- Note: sometimes the bottom of the crust doesn’t brown enough. We usually place pieces in a frying pan with a little extra virgin olive oil, and let the bottom brown and crisp.