Repeat after me..." I am making Pepperidge Faaahm delights while I churn Vegan buttah and feed my mule."
1 large Spanish or Vidalia onion, thinly sliced (about 2 cups)
2 tablespoons olive oil
8 plum tomatoes, cut in half lengthwise
1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed (read instructions on Pepperidge Farm package carefully)
2 tablespoons Dijon - style mustard
1 cup shredded Daiya mozzarella
1 tablespoon chopped fresh oregano or a T of dried oregano
Preheat the oven to 400°F.
Line two baking sheets with parchment paper. Place the onion into a medium bowl. Add 1 tablespoon oil and toss to coat. Place the onion onto a baking sheet. Place the tomatoes cut side up onto another baking sheet and drizzle with the remaining oil.
Roast the tomato and onion for 25 minutes or until the onion is well browned. Remove the onion from the oven. Roast the tomatoes for 20 minutes more. Let the onion and tomatoes cool on the baking sheets on wire racks.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12 inch square.
Place the pastry sheet onto a baking sheet. Spread the mustard on the pastry to within 1 inch of the edge. Prick the pastry thoroughly with a fork. Sprinkle with 3/4 cup Daiya cheese. Arrange the tomato pieces over the cheese. Spoon the onion around the tomatoes. Sprinkle with the remaining Daiya.
Bake for 15 minutes or until the pastry is golden brown and the Daiya is melted. Remove the pastry from the baking sheet and let cool on a wire rack for 5 minutes.
|Mo Made this in Class. She never worked with a rolling pin before and she did such a great job! |
Now put on your bonnet, get in your new buggy and boogie to get some puff pastry at your country store!