-
1
Thaw puff pastry according the package directions.
-
2
I used Pepperidge Farm puff pastry and each box contains two sheets of dough.
-
3
Taking one sheet at a time, unfold pastry sheet onto a lightly floured surface roll into a rectangle measuring about 15 x 10 inches.
-
4
Cut the rectangle in half lengthwise and transfer one section of dough to a baking sheet lined with parchment paper.
-
5
Spoon 1/2 of the pesto onto the dough leaving a 1 inch margin on each side.
-
6
Season with salt and pepper.
-
7
Cover with 1/2 of the cheese slices and top with 1/2 of the tomato slices.
-
8
Brush edges of pastry sheet with beaten egg.
-
9
Lay the remaining section of dough on top of filling and press edges to seal.
-
10
Repeat this process with the second sheet of pastry dough to create a second pie.
-
11
Brush entire top of both pastries with beaten egg.
-
12
Cut four vent holes in the top of each.
-
13
Bake in a 375 degree F oven for 35-40 minutes until the crust is golden brown and the pastry has puffed.
-
14
Carefully transfer the pies to a wire rack to cool before slicing.
-
15
Recipe adapted from Katie Lee Joel.
-
16
For the pesto sauce: Put ingredients in food processor to blend.
-
17
Once the food processor is running, add 1/4 cup olive oil.
-
18
Blend until a loose paste forms.
-
19
Season with salt and pepper to taste.
-
20
This makes more than the pie recipe calls for.
-
21
Leftovers can be stored in refrigerater for up to 1 week.
-
22
Recipe adapted from Joy of Cooking.
