Ingredients:

  • 1 sheet (400g) frozen puff pastry, thawed
  • 1 tbsp egg wash (1 egg beaten with 1 tsp water)
  • 1 tsp dried oregano
  • 8 oz (225g) halloumi cheese, thinly sliced
  • 1.5 cups (225g) cherry tomatoes, halved
  • 2 tbsp extra virgin olive oil
  • 2 cloves (6g) garlic, minced
  • 0.25 cup (10g) fresh basil leaves, torn
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roll out the thawed puff pastry on the parchment and lightly score a 1-inch border around the edge with a knife without cutting through.
  3. Prick the center of the pastry inside the border several times with a fork.
  4. In a small bowl, toss halved cherry tomatoes with olive oil, minced garlic, salt, and pepper.
  5. Arrange halloumi slices in a tight, overlapping pattern inside the scored border.
  6. Nestle the tossed tomatoes between and on top of the halloumi slices, cut-side up.
  7. Brush the 1-inch outer border of the pastry with egg wash and sprinkle dried oregano over the crust and cheese.
  8. Bake for 20–25 minutes until edges are golden brown and halloumi is toasted.
  9. Remove from oven and garnish immediately with fresh torn basil leaves.