Featuring Pomegranate Fig Balsamic Vinegar, Calabrese Pesto Mix, Seasoned Salt or Porcini Salt, and Onion Garlic Mix.
2 sheets GF puff pastry
1 bundle of mixed tomatoes, cut into halves or quarters
Choice of feta or bocconcini (small mozzarella cheese balls)
1 egg, whisked for eggwash
Pomegranate Fig Balsamic Vinegar
1 tbsp Calabrese Pesto Mix
Pinch of Seasoned Salt or Porcini Salt
1 cup ricotta (optional)
2 tsp Onion Garlic Mix (optional)
Preheat oven to 220/430 degrees. If entertaining, cut pastry into smaller pieces. Using a sharp knife run it 1 cm or 1/2 inch around outside of pastry. Place onto lined baking tray and brush with eggwash. Bake for 10 minutes.
While pastry is baking, mix ricotta and Onion Garlic Mix if using. Remove from oven and place ricotta cheese mix into center. Reduce heat to 180/350 degrees and continue to bake for 5 additional minutes.
While that is baking, mix chopped tomatoes, Seasoned Salt, some chopped basil, Calabrese Pesto Mix, feta, and a little Pomegranate Fig Balsamic Vinegar in a bowl. Top pastry with this tomato mix and some additional basil. Drizzle with balsamic to finish.