From my previous post I mentioned that I’m working on adding new work to my portfolio. This is a continuation of the rest of the shoot.
My inspiration for the shoot came from eating a flaky croissant one morning reminiscing on a margarita pizza I’d had somewhere. It’s weird how some things come together. I remember the tomatoes having so much flavor. I haven’t cooked or baked with puff pastry before so Google helped me figure out what to do from this recipe. I didn’t really measure anything either. A little of this and a little that. That’s kind of how I roll in the kitchen.
Yes, I used pre-made pesto but the tomatoes and basil are fresh from the local farmer’s market. That just can’t be beat especially now when it’s tomato season!
So basically what I did was follow the directions on the puff pastry box and rolled it out to fit my sheet pan. I spooned out a layer of pesto leaving about a 1-2″ border, sprinkled some parmesan cheese, added the tomatoes, and then topped it off with some coarse sea salt. I popped it in the oven based the recipe I used as reference, added some fresh basil leaves once it was done and there you have it!