Are you sick of tomatoes yet? Apparently, I'm not. Today's recipe was selected solely because it would allow me to use the remaining stash of Roma tomatoes that have been sitting on our counter all week. Well, that and because the recipe appeared to be as close to pizza as it can be without actually being pizza. We added proscuitto - splurge and get the imported Italian stuff if you decide to do the same - but this recipe is originally a vegetarian meal. Wait, there is cheese. Do vegetarians eat cheese?
flour for work surface
1 1.1 pound box frozen puff pastry (Pepperidge Farm), thawed in box in refrigerator overnight
1 large egg, beaten
2 oz finely grated Parmesan cheese (about 1 cup)
1 pound Roma tomatoes (about 3-4 medium) cored, and cut crosswise into 1/4-inch thick slices
2 medium garlic cloves, minced
2 tablespoons extra-virgin olive oil
ground black pepper
8 oz low-moisture whole-milk mozzarella, shredded (approx. 2 cups)
2 tablespoons coarsely chopped fresh basil leaves
Adjust oven rack to lower-middle position and heat oven to 425 degrees. Dust work surface with flour and unfold the puff pastry. Overlap the first sheet of dough with the second sheet of dough by one inch and press to seal pieces together. With rolling pin, smooth out seam. Dough should measure about 18 by 9 inches. Trim edges straight. Cut two 1-inch strips from the long side of dough. Cut two 1-inch strips from the short side of dough. Transfer pieces of dough to parchment-lined baking sheet and brush with egg. Gently press long strips of dough onto each long edge of dough and brush with egg. Gently press short strips of dough onto each short edge of dough and brush with egg. Trim excess dough from corners. Sprinkle Parmesan evenly over shell; using fork poke holes in shell. Bake 13-15 minutes, then reduce oven temperature to 350 degrees; continue to bake until golden brown and crisp, 13 to 15 minutes longer. Transfer to wire rack; increase oven temperature to 425 degrees.
While shell bakes, place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes. Combine garlic, olive oil, and pinch of salt and pepper in small bowl; set aside.
Sprinkle mozzarella evenly over warm (or cool, if made ahead) baked shell. If using proscuitto, add proscuitto layer on top of the mozzarella before adding the tomato slices. Layer tomato slices on top of cheese (about 4 slices per row); brush tomatoes with garlic oil. Bake until shell is deep golden brown and cheese is melted, 15-17 minutes. Cool on wire rack 5 minutes, sprinkle with basil, slide onto cutting board or serving platter, cut into pieces, and serve.