Ingredients
2 pastry sheets
Grape tomatoes (2 pints) but recipe is for cherry tomatoes
EVOO
1/2 cup Shredded mozzarela
1/4 cup Shredded pecorino romano
1/2 cup Shredded gryuere
Fresh basil chopped
salt and pepper
Preparation
Cut tomatoes, take seeds and pat to remove extra water.
Toss tomatoes with evoo, basil, salt and pepper
Roll out pastry puff and score 1/4 inch around edges. Prick the rest with a fork.
Brush dijon mustard on dough, sprinkle gryuere, then mozzarella, then peccorino romano.
Top with tomatoes.
Bake in over at 350 for 25-35 minutes
