- 1 package frozen puff pastry
- 3/4 cup grated Pecorino Romano
- 1 - 1 1/2 pounds cherry tomatoes, or other varieties of small tomatoes
- 1/4 cup olive oil
- 2 teaspoons dried oregano
- 1 cup chopped basil leaves
The sizes of puff pastry sheets sold in stores vary. Defrost enough pastry dough to form a rectangle that fits on a large, rimmed cookie sheet. Using a fork, prick holes evenly over the dough. (Line the cookie sheet with parchment paper to prevent the dough from sticking to the pan while it bakes).
Preheat oven to 375
Cooking times for different brands of puff pastry vary, usually from 15-30 minutes. You want the bake the puff pastry long enough so it puffs up a little and is nicely browned. A few minutes before taking the pastry out of the oven, sprinkle 1/2 cup of the cheese on top and let it melt.
In a rimmed pan, mix together the tomatoes, olive oil and oregano. Place under a broiler and broil until the tomatoes are soft and pop open slightly, 10-12 minutes. Stir the tomatoes occasionally while they broil so they don't burn. Remove from the broiler and stir in basil and remaining cheese. Spread the tomatoes evenly on top of the tart. Serve warm or at room temperature.
Tomato and Pecorino Tart recipe by Jennifer Meier.