Caprese Flat Pie

Thaw puff pastry according the package directions. I used Pepperidge Farm puff pastry and each box contains two sheets of dough. Taking one sheet at a time, unfold pastry sheet onto a lightly floured surface roll into a rectangle measuring about 15 x 10 inches. Cut the rectangle in half lengthwise and transfer one section of dough to a baking sheet lined with parchment paper.

Spoon 1/2 of the pesto onto the dough leaving a 1 inch margin on each side. Season with salt and pepper. Cover with 1/2 of the cheese slices and top with 1/2 of the tomato slices. Brush edges of pastry sheet with beaten egg. Lay the remaining section of dough on top of filling and press edges to seal. Repeat this process with the second sheet of pastry dough to create a second pie.

Brush entire top of both pastries with beaten egg. Cut four vent holes in the top of each. Bake in a 375 degree F oven for 35-40 minutes until the crust is golden brown and the pastry has puffed.

Carefully transfer the pies to a wire rack to cool before slicing.

Recipe adapted from Katie Lee Joel.

For the pesto sauce:
Put ingredients in food processor to blend. Once the food processor is running, add 1/4 cup olive oil. Blend until a loose paste forms. Season with salt and pepper to taste.

This makes more than the pie recipe calls for. Leftovers can be stored in refrigerater for up to 1 week.

Recipe adapted from Joy of Cooking.