sheet frozen puff pastry
large beef tomato
heaping tsp pesto sauce
Handful of fresh basil leaves
Salt and pepper to taste
Honey balsamic glaze to dress
Honey Balsamic Glaze (makes about 1/2 cup)
or to taste
Preheat oven to 200C.
Prepare puff pastry by scoring the outer edge (about 1/2 inch) of the pastry.
Careful not to cut through.
Apply pesto sauce on top of puff pastry, leaving the outer corners clean.
Place tomato and mozzarella buffalo in alternate layers on inner part of the puff pastry, leaving the scored outer side as the border.
Drizzle some olive oil over the tomato and mozzarella.
Season with salt and pepper to taste.
Brush the sides of the puff pastry with egg wash.
Bake for 20 minutes or until puff pastry is golden
Drizzle with balsamic glaze to dress.
And scatter fresh basil on top before serving.
Honey Balsamic Glaze
Place balsamic vinegar, rosemary, and bay leaf in a heavy bottom saucepan.
Bring to simmer over low heat and allow to reduce for 15 minutes or until it coats the back of the spoon.
Stir in honey, until combined.
Remove bay leaf and rosemary.
Allow to cool.
As it cools it will thicken.
If you do not want your cheese to brown slightly like mine.
Bake your puff pastry first for the first 10 minutes, without any toppings.
Then add your toppings and bake for another 10 minutes.