Friday, December 14, 2007

Gouda and Feta Pizzettes

I love using puff pastry. They come out so flaky and light which makes eating it a great pleasure for me.

I had taken this recipe from the American Dairy Association, and make small changes to it.

I buy puff pastry squares, which cuts the prep time to about 0 minutes:) Read the pastry directions for a more accurate cooking time.

I use mozzarella cheese instead of feta and Gouda cheeses to make it a mock pizza, but stay away from sauces, it makes the pastry soggy. Great side dish for a hearty salad:)



1 (17.3 ounce) package frozen puff pastry, thawed
8 large plum tomatoes, sliced 1/4-inch thick
Coarsely ground black pepper
1 1/2 cups (6-ounces) shredded, smoked Gouda cheese
1 cup (4-ounces) feta cheese, crumbled
1/4 cup pitted Kalamata olives, coarsely chopped
6 tablespoons chopped mixed fresh herbs such as basil, oregano and sage

Preheat the oven to 400° F.

On a lightly floured board, unfold one sheet of puff pastry and roll into a 10-inch square, about 1/8-inch thick. Make two parallel cuts lengthwise and two parallel cuts crosswise to make nine equal squares of dough.

Arrange three slices of tomato on each pastry. Sprinkle with pepper. Top with Gouda, crumbled feta and olives.

Place pizzettes on cookie sheet. Bake until pastry is golden brown and has puffed, about 18 to 20 minutes. Remove from oven and sprinkle with herbs. Serve warm.

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