Looking for an alternative to pizza? Then this is the perfect recipe for you. So simple to make, which is perfect for a weeknight meal. I love this recipe because you can make many substitutions and add any other toppings that you might want.

For this recipe, I am using some puff pastry. Store-bought of course. If you have been following my past recipes, you know that I normally don’t like to cut corners…but when it comes to puff pastry I do. I always keep a few rolls of them in the freezer to whip up something like this or make quick appetizers.


INGREDIENTS:

  • 1 roll of puff pastry

  • 2 tbsp of olive oil

  • salt & pepper to taste

  • 1/2 of red onion, thinly sliced

  • goat cheese

  • 1/2 cup of dijon mustard

  • 1 1/2 cups of cherry tomatoes, halved

  • 3-4 sprigs of fresh thyme

  • 2 tbsp of fresh basil leaves (optional)

  • 1 egg

  • 1 tbsp of coarse salt

DIRECTIONS:

  1. Preheat your oven to 400 F and roll out your defrosted puff pastry. Shape into a 16-inch circle and transfer to a baking sheet.

  2. Spread some goat cheese onto your puff pastry, leaving 2-inch border all around.

  3. Spread the Dijon mustard on top of the goat cheese.

  4. In a small bowl, combine the cherry tomatoes, thinly sliced onion, olive oil, salt, pepper and fresh thyme. Toss to combine.

  5. Add the tomato mixture on top of your goat cheese and mustard. Spread in an even layer, still leaving that space around the border.

  6. Fold the sides of the pastry inwards (toward the middle) to create a pie crust.

  7. Whisk the egg and brush the top of the pastry and sprinkle lightly with coarse salt.

  8. Bake for about 30 minutes, or until the edges of the crust turn golden brown.

  9. Garnish with chopped basil and serve.

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