Dorothy Lane Market
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1 sheet frozen puff pastry, thawed
1/3 cup basil pesto
2 cups Asiago Fresco or provolone cheese, grated
1/3 cup Parmigiano-Reggiano, grated plus 2 Tablespoons
2 large heirloom tomatoes, sliced thin
Freshly ground black pepper
Vera Jane’s Extra-Virgin Olive Oil, Sea Salt, and 5 to 6 basil leaves, sliced thinly

Preheat oven to 400°F. Place the puff pastry sheet on parchment paper and roll to 12″x 12″. Spread a thin layer of the pesto on the puff pastry, and sprinkle with Asiago Fresco and Parmigiano-Reggiano. Place the tomatoes in a single layer on top. Grind fresh pepper on top of tomatoes and sprinkle the additional Parmigiano-Reggiano. Place on a cookie sheet and bake for 30 minutes or until the puff pastry is puffed and golden brown. Remove from oven and lightly drizzle with olive oil, sprinkle with sea salt, and top with thinly-sliced fresh basil.