Chef’s Note

“Somewhere between a puff pastry tart and a personal pizza you’ll find these cheesy, puffy bites of bacon-y magic.”








  • 12 ouncespuff pastry
  • 1 egg yolk
  • 12 cup grated mozzarella cheese
  • 8 slicesbacon, cooked until just crisped, plus 4 slices fully crisped and chopped
  • 3 -4 mediumheirloom tomatoes, (res, orange and yellow), sliced into 3/4-inch rounds, plus 1 chopped
  • 2 cups shredded romaine lettuce
  • 13 cupranch dressing
  • 2 tablespoons chopped chives
  • kosher salt
  • ground black pepper
  • Directions

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.
  • Unroll puff pastry dough and cut into 8 equal rectangles. Transfer the rectangles to the prepared baking sheet. Beat the egg yolk with 2 teaspoons water. Use a pastry brush and brush the edges of the rectangles with the egg wash. Fill the center with 1-2 tablespoons shredded cheese, then top with a slice of bacon on the diagonal. Top the bacon with another tablespoon of cheese, then a slice of tomato. Season with salt and pepper.
  • Fold in 2 corners of the rectangles towards the center. The corners should not touch, but should cover a bit of the tomato. Brush the folded corners with egg wash then transfer the baking sheet to the refrigerator to chill for 15 minutes.
  • Bake the puffs until golden and cheese is melted, about 15-20 minutes. To serve, top with shredded lettuce, chopped tomato, chopped bacon and a drizzle of ranch dressing.
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