Slice the tomatoes as thinly as you can and roast them up – the thicker the are, the heavier your caprese will be. Which is not necessarily a bad thing, but I like my caprese pastry on the thinner side. So I can have more slices. I’m not ashamed to say it. Same goes for the mozzarella cheese – nice and thin – and while I am on the subject I need to give a shout-out to the best mozzarella cheese in the state of New Jersey, which is from Vito’s in Secaucus. Melt. In. Your. Mouth.
Once you have everything all nice and sliced and your pastry is defrosted, give the pastry a roll or two with the rolling pin to flatten it out just a tad. It’s going to look plenty thin already, but trust me when I say this stuff is called puff pastry for a reason. Puffing is going to happen.
Now layer the tomatoes and cheese in neat rows, just overlapping one row with the other. You want about four rows of each.
When it comes out, let it cool for a minute or two and then scatter a generous handful of basil on top. Drizzle with a little olive oil, grind on some cracked pepper, and then cut it into slices with your handy pizza cutter.
Caprese pastry is melty and drippy in the best way possible, so I like to eat mine with a knife and fork. The Southern husband totally and exclusively picks it up with his hands and digs in. Either way is completely acceptable and totally delicious.
So there you have it – caprese pastry! I think thinks absolutely counts as dessert, don’t you?