INGREDIENTS

INSTRUCTIONS

Roll the puff pastry into a rectangle 11 x 15 inches. Transfer it to a 11 x
17-inch sheet tray lined with parchment paper and fit the dough to the tray
exactly. Be sure the dough is evenly rolled - about 3/8-inch thick. Freeze
the sheet tray for about 1/2 hour. Remove the tray from the freezer and
using a fluted 2 1/4-inch round cutter, cut out 24 to 28 circles. Using a
fork, dock each round well in the center, 4 to 6 times; leave a 1/4-inch
rim undocked. The circles can be put back in the freezer for up to 2
months.  Once they're frozen, they can be stacked and wrapped in plastic
wrap.  Preheat oven to 425 degrees. Heat some oil in a pan and cook the
onions slowly, until they are soft and fully cooked. Season with salt and
pepper. Set aside to cool. Slice the tomatoes about 3/8-inch thick. Cut off
broccoli flowers about 1 1/4 inches around. Cut them as close to the flower
as possible, without them falling apart. Cut the stems off the mushrooms
flush with the bottom of the cap (don't hollow them) and slice as thinly as
possible. Fill a little bowl with about 1-inch of oil. Place the rounds of
dough, upside down on a papered cookie sheet and dock again. Brush about
1/3 with oil, spread about 1/3 with a little olive paste or pesto, and
spoon about 1/2 of the cooled onions on the remaining rounds. Sprinkle each
with Parmesan.  Place a tomato slice on the rounds spread with oil only;
the slice should be the same size or a little smaller than the round of
dough. Garnish with a few strips of fresh basil. Dip each broccoli flower
into the oil, head down, and press it, flower up, into the center of each
round spread with olive paste.  Press a sliced mushroom cap into the center
of each onion round. Slant the cap a little so that the slices separate.
Brush each round generously with oil and sprinkle generously with Parmesan,
salt and pepper.  Bake for about 17 minutes or until the bottoms are
lightly browned. Serve warm.  Yield: about 2 dozen
Recipe By     : BAKERS' DOZEN (PEGGY CULLEN) SHOW #BD1A40
Posted to MC-Recipe Digest V1 #309
Date: Sat, 23 Nov 1996 22:46:58 -0600
From: Jackie Bordelon <jbord@premier.net>

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