This tasty recipe is like pizza, but easier. It takes about 2 minutes to prepare, looks impressive, and tastes great. Puff pastry isn’t used much in the United States, but Europeans can’t do without it. It’s really easy to work with, and the results are always perfect. To thaw frozen puff pastry, put it in the refrigerator the night before you want to use it.

　　

Ingredients

serves 4

　　Cooking spray or oil

　　1 sheet frozen puff pastry, thawed (see page 5)

　　2 tablespoons spicy mustard

　　5 slices Swiss cheese (about 4 ounces total)

　　2 large tomatoes

　　1/2 teaspoon Italian seasoning

　　

Step 1

Preheat the oven to 400°F. Generously coat a baking sheet with cooking spray or oil.

　　

Step 2

Unfold the puff pastry sheet and place it on the prepared pan. Spread the mustard over the pastry, leaving a 3/4-inch margin all around the edges, and top with the Swiss cheese. Slice the tomatoes 1/4 to 3/8 inch thick, arrange them over the cheese, then sprinkle with the Italian seasoning. Bake for 30 to 40 minutes, or until the puff pastry is golden brown. Serve hot or at room temperature.

　　

food trivia

Step 3

I’ve always wondered what makes the holes in Swiss cheese, so I decided a little research was in order. After reading quite a bit about the process, I will simply say that the holes are made by sizable bubbles of gas produced in the cheese-ripening process. Anything more than that falls under way too much information—unless you’re studying biochemistry, that is.

　　College Vegetarian Cooking