This is the kind of thing you throw together when you’re hungry now and the fridge isn’t empty, just uninspired. Flaky pastry, juicy tomatoes, melted mozzarella — nothing fancy, just fast food made at home.
Difficulty
Easy
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Servings
4 small portions
Ingredients
Instructions
- Take the puff pastry out of the fridge and let it soften slightly while you heat the oven to 200°C / 400°F.
- Cut the pastry into rough squares and place them on a lined baking tray, leaving space between them.
- Slice the tomatoes in halves and tear the mozzarella into uneven pieces.
- Crush the garlic and mix it with olive oil, oregano, salt, and a few turns of black pepper.
- Brush the center of each pastry square lightly with the seasoned oil, keeping the edges clean so they puff.
- Scatter tomatoes and mozzarella on top without pressing them down.
- Bake until the pastry is deeply golden and the cheese has melted into the tomatoes, about 15 minutes.
- Finish with torn basil right after baking and eat while still hot.
Typical Mistakes to Avoid
- Overloading the pastry — less topping means faster baking and better layers.
- Cutting mozzarella too neatly; torn pieces melt more naturally.
- Salting too early with very watery tomatoes — season lightly and adjust after baking if needed.
Try this next: Quick Penne with Tuna, Olives, and Mozzarella, Savory Pizza-Style Muffins from Everyday Ingredients, Savory Cheese Swirls with Blue Cheese, Creamy Filling, and Pistachios
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