Here is a quick way to impress last minute guests!

Start with 1 sheet of the frozen puff pastry dough that you might have in the back of the freezer, bring it up to room temp and unfold it. Then carefully cut about an inch in from the edge but not all the way through and then take a fork and dock it. That is just a fancy term for poking a lot of holes in the puff pastry with the tines of a fork.

Now place the dough in a pre-heated 425F oven and cook for about 10 – 13 minutes or until the outside puffs up and is golden brown.

While it is baking grab a bowl and add 1 cup of ricotta cheese, ½ cup of Parmesan cheese, ¾ cup of Mozzarella cheese, a handful of fresh basil from the garden cut thin, 1 Tbsp of chopped garlic some salt and pepper. Stir it all together.

Once it is done pull it out of the oven, set it on the counter and turn down the oven to 300F.

Fill the inside of puff pastry with the cheese mixture and score it so the topping has somewhere to nestle into. So now you can top it with whatever you have handy, for us we had some baby onions and cherry tomatoes from the garden and some broccoli from the fridge. Sprinkle some good olive oil over the top and add the last little bit of shredded mozzarella and bake in the 300F oven for about 25 minutes or until it’s brown and bubbling.

So let it cool for a few minutes and serve it with some salad for a nice afternoon snack along with your favorite white wine. Enjoy

Sorry, no picture of the final product. It was so good, the family ate it all before I could snap one.