Ever go to a practically empty fridge and wonder what you can toss together for supper? I like to keep a box of puff pastry on hand, and almost always have tomatoes, eggs and cheese. Dom, at Belleau Kitchen, inspired this quick, spur of moment little summer meal. Yum.
1 roll ready made puff pastry
1 package of vine-ripened tomatoes
5 tablespoons strong cheese
salt and freshly ground pepper to taste
rosemary (I didn't have fresh on hand, so used dry)
Slice the tomatoes and lay them in an oven-proof roasting pan, drizzle with olive oil and balsamic vinegar and roast for 20 minutes at 325. Roll out the pastry, score a line around the edge, about an inch from the end. Grate cheese on top, add roasted tomatoes, and crack an egg on top. Bake until golden brown, about 15 minutes at 375. I sprinkled Parmesan cheese on each slice before serving.