Tomato & Cheese Pastries with Fresh Oregano
  • Frozen puff pastry dough
  • Thin tomato slices
  • Thin onion slices
  • 1 cup shredded cheese (your choice)
  • 1 egg beaten
  • 1 tbs of fresh oregano leaves
  • Pinch of salt
  • Pinch of dried thyme
  1. Let the dough thaw in the fridge for a few hours, or thaw it at room temperature for 20-30 minutes (not more–you want it to be very cold). Preheat the oven to 400. Lay a sheet of the pastry dough on a parchment-lined baking sheet and using a pizza cutter, cut it into 6 pieces.Using a fork, stab little holes all over the middle only of each pastry square — leave about a ¼ to ½ inch border around each square. This will ensure that the edges puff up while the middle, where you’ll lay the toppings, stays put.Top the middle portion with thinly sliced tomatoes and onions, plus your cheese of choice, some fresh oregano leaves, and salt & pepper. This time I used Manchego cheese, but any cheese that melts well will do. Goat cheese is also delish.
  2. After adding the toppings, paint the edges of each square with egg wash (a.k.a. a beaten egg) which helps the pastry come out shiny and golden. Then bake at 400 for 15-20 minutes or until edges are golden brown and puffed, and ingredients in the middle look cooked.
Recipe by Eating Made Easy at