Tomatolicious

I picked up the “East Coast Living" magazine the other day. I was interested in the article on tomatoes. It did not disappoint, plus, I found this very easy recipe. I have adapted it to what was in my garden, my fridge and a bit lower in fat. The original recipe is courtesy of Craig Flinn.

Tomato Puff Pastry Pizza
2 shallots minced
1 onion minced
Low sodium chicken broth (¼ to 1/3 cup)
1 tsp of dried basil
¼ cup of dry sherry
¾ cup shredded white old cheddar
¾ cup of softened light cream cheese
2 sheets of puff pastry
3 cups of sliced tomatoes
Dash of salt, pepper and sugar
1/3 cup of fresh basil

Sauté the shallots and onions in chicken broth until tender. Add basil and cook for another minute. Add sherry and reduce liquid. Add this mixture to the cheeses and mix until smooth. Spread mixture over the 2 sheets of puff pastry, leaving a small border. Cover the cheese mixture with the sliced tomatoes. Sprinkle salt , pepper and sugar over the tomatoes. Bake at 450 degrees for 8 minutes, or until the bottom of the crust is brown. Remove and garnish with fresh basil