1 sheet puff pastry, thawed if frozen

1 to 2 beefsteak tomatoes, thinly sliced

Kosher salt and pepper, to taste

⅓ cup pesto, plus more for drizzling

6 ounces fresh mozzarella, pulled apart into pieces

1 egg + 1 teaspoon water, beaten together (egg wash)

Balsamic glaze, for drizzling

Fresh basil, for topping

Parmesan cheese, for sprinkling

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Preheat oven to 425°F (220°C). Place puff pastry on parchment-lined baking sheet and prick all over with a fork.
Slice tomatoes and place on paper towel. Sprinkle with salt and let sit 5 minutes to draw out moisture. Pat dry.
Spread pesto over puff pastry, leaving a 1-inch border around edges.
Layer tomato slices over pesto and scatter mozzarella pieces on top.
Brush pastry edges with egg wash for a glossy crust.
Bake for 20–25 minutes or until puffed and golden brown.
Remove from oven and drizzle with extra pesto and balsamic glaze.
Top with fresh basil and sprinkle with parmesan cheese. Slice and serve warm.

Patting tomatoes dry helps prevent soggy pastry.

Use store-bought or homemade pesto.

Serve warm for best texture, but also great at room temperature.

Can be made with gluten-free puff pastry.

Customize with your favorite cheese or added protein like grilled chicken.