300 g of frozen puff pastry, store-bought
1.2 kg of ripe tomatoes, cut in half vertically
2 finely chopped garlic cloves
1 tablespoon of oregano
4 tablespoons of olive oil
Salt and black pepper to taste
Wheat flour for dusting
Fresh oregano sprigs for garnish
300 g of frozen puff pastry, store-bought
1.2 kg of ripe tomatoes, cut in half vertically
2 finely chopped garlic cloves
1 tablespoon of oregano
4 tablespoons of olive oil
Salt and black pepper to taste
Wheat flour for dusting
Fresh oregano sprigs for garnish
Thaw the puff pastry according to package instructions
Arrange the tomatoes in a 22 cm x 22 cm refractory dish and reserve
In a small bowl, mix together the garlic, oregano, olive oil, salt, and pepper to obtain a sauce and brush it over the tomatoes
Place in a low oven (150°C) for two hours or until tender and dry
Let cool
On a floured surface, roll out the puff pastry to a 24 cm x 24 cm square
Cover with the tomatoes, folding the edges inward
Using a knife, make a hole of 1.5 cm in diameter in the center of the pastry for steam to escape
Place in a moderate oven (180°C) preheated for 40 minutes or until golden brown
Remove from oven still warm
Drizzle with olive oil, garnish with fresh oregano sprigs, and serve
