Fresh Mozzarella and Tomato Pastry Pie

5 years ago
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Ohhhh the many things one can do with pastry crust…It’s not just for dessert!  You can fill it or top it with pretty much anything!  I was craving some Mediterranean spike for some appetizers I was making and I thought that this would be just perfect!  Apart from being very simple to make, this appetizer looks amazingly appetizing.

  • 1 pastry crust, thawed to room temperature
  • 1 16oz can of good quality diced tomatoes, drained of juice and lightly rinsed
  • 10 slices of mozzarella–1/2 inch thick slices (the kind that you buy in the special deli case, that is round)
  • 6 tablespoons olive oil
  • 1 tablespoon each of Oregano and Basil

Preheat oven to 400 degrees.  Roll out pastry crust to expand it just a little bit, then place on greased pan.  Pour olive oil, and then layer the cheese evenly, leaving about a 1/2 inch border of the crust.  Spread tomatoes on an even layer on top of the mozzarella. Sprinkle evenly with 1 tablespoon oregano and basil, and a dash of salt. Fold the outer edges in as if to make a little wall around the pastry crust–this will just make the borders slightly higher and help to keep everything in!

Bake for 15 minutes, let rest about 5-8 minutes.  Then cut with a pizza cutter into squares.  I like to present this rustic looking appetizer on a wooden cutting board, and then just cut into pieces so guests can just pull a piece.

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