Ingredients
- 1 sheet puff pastry, thawed
- 2 large tomatoes, sliced thin
- 1 cup shredded Baladna Mozzarella
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper
- 1 egg for egg wash (optional)
- Fresh basil leaves for garnish
How it's made!
- Prepare pastry
- Preheat oven to 200 degrees Celsius. Line a baking tray with baking paper. Cut the puff pastry into 4 equal squares. Use a fork to prick the centers of each square, which prevents excessive puffing.
- Prepare tomato topping
- Pat the tomato slices dry with a paper towel. Removing excess moisture helps keep the pastry crisp. Season tomatoes with a small amount of salt and pepper.
- Assemble
- Place shredded Baladna Mozzarella in the center of each pastry square. Add 1 or 2 tomato slices on top. Drizzle a few drops of olive oil. Sprinkle oregano and dried basil evenly over each piece.
- Bake
- Brush pastry edges with egg wash for a glossy finish. Bake for 15 to 18 minutes or until pastry edges are golden and the cheese bubbles.
- Serve
- Let pastries cool slightly, then garnish with fresh basil leaves.
- Tips
- For extra flavor, add a thin layer of pesto under the cheese. Use Roma or cherry tomatoes for less moisture.
More Fresh Recipes
Arabic Pasta with Yogurt Sauce
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Chicken Majboos (Qatari Machboos)
Sauté the aromaticsHeat ghee/oil in a large pot.Add chopped onions and cook until golden.Add garlic and ginger; sauté for 1 minute.Add chicken & spicesAdd chicken pieces and brown them on all sides.Add: turmeric, cardamom, cinnamon stick, cloves, bay leaf, black lime, cumin, coriander, black pepper, BaharatStir for 2 minutes until fragrant.Add tomatoes & tomato pasteStir in chopped tomatoes.Add tomato paste.Cook until tomatoes soften and the oil separates.Build the brothAdd 4–5 cups hot water.Season with salt (add stock cube if using).Cover and simmer 25–30 minutes until chicken is cooked through.Remove chicken and set aside.Strain the broth (optional but recommended for a clean rice texture).Prepare the riceAdd the washed, soaked rice into the broth.Add saffron + warm milk mixture if using.Cover and cook on low heat 18–20 minutes, until rice is fluffy.Roast/grill the chicken (optional but traditional)Place cooked chicken under the oven broiler for 5–10 minutes for a golden color OR pan-sear until crispy.AssembleFluff the rice gently.Place chicken pieces on top.Garnish with fried onions, toasted nuts, and coriander.Tips for Perfect MajboosBlack lime (loomi) gives authentic Qatari flavor. Do not skip!Use long-grain basmati for fluffy, separate rice.The tomato paste + spices + onion base is the heart of the dish.Adding saffron soaked in Baladna Milk boosts aroma and colorGrilling the chicken enhances flavor and makes it restaurant-style.