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Recipe Card
ingredients
- small block Asiago PDO
- 1 sheet puff pastry
- 3 heirloom tomatoes, sliced
- 1 egg yolk
- 1 tablespoon milk
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- dried thyme, to taste
Method
Step 1
Preheat your oven to 425°F.
Step 2
Wash and slice your heirloom tomatoes. To drain excess water, lay your tomato pieces on a paper towel, season with salt and add another piece of paper towel on top. Let them soak for about 20 minutes.
Step 3
Roll out your puff pastry and place on a baking sheet with parchment paper.
Step 4
With a butter knife, lightly make a border around the edges making a crust. Poke the middle with a fork several times spread out throughout the puff pastry.
Step 5
In a small bowl, mix your egg yolk and 1 tablespoon of milk together. Brush your puff pastry with your egg wash. Season your puff pastry with Italian seasoning.
Step 6
Slice your Asiago PDO into thin pieces and place in the middle rectangle area of the puff pastry.
Step 7
Add your dried sliced tomatoes and sprinkle salt and pepper on top. Cook in the oven for 25 minutes.
Step 8
Top with dried thyme and additional grated Asiago PDO cheese. Enjoy while hot!