Ingredients
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1 (17 1/4 ounce) package frozen puff pastry sheets, thawed
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4 plum tomatoes, thinly sliced
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1 teaspoon salt
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1 (8 ounce) package shredded mozzarella cheese
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1 (4 ounce) package crumbled feta cheese
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1/4 cup chopped onion
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1/4 cup finely chopped mixed fresh herbs
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1 tablespoon olive oil
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1 garlic clove, minced
Instructions
- Roll one pastry sheet into a 14-inch square on a lightly floured surface; place on an ungreased baking sheet.
- Cut 4 (12 x 1 inch) strips from remaining pastry sheet, and place along edges on top of pastry square, forming a border.
- Reserve remaining pastry for another use.
- Bake at 400 for 10 minutes or until golden. Transfer pastry shell to a wire rack to cool.
- Place tomato slices in a single layer on paper towels; sprinkle evenly with salt.
- Let stand 20 minutes.
- Place baked pastry shell on baking sheet; sprinkle with mozzarella cheese and next three ingredients.
- Arrange tomato slices in a single layer on top.
- Sprinkle with herbs; drizzle with oil.
- Bake at 400 for 15 minutes or until cheese melts; serve immediately.
- Note: for the mixed fresh herbs, try combining oregano, basil, chives, sage, tarragon, rosemary, thyme, and dill.
- You can substitute 1 tablespoon mixed dried herbs for fresh.