1 Sheet All Butter Puff Pastry

1 Large Egg Yolk (for egg wash)

Mixture of Vine Ripe Tomatoes - Sliced and or Halved and Quartered

Fennel Seed (to taste)

Heavy Sprinkle of Flakey Salt

Healthy Drizzle of Olive Oil

Drizzle of Balsamic or Agresto Vinegar

Fresh Ground Pepper (to taste)

2-3 Sprigs Fresh Oregano

Grated Parmigiano to Garnish

Heat oven to 375. Roll out the pastry onto a baking tray, score the edges with a knife (about 1 inch around) and dock everywhere else to prevent bubbles. Brush with egg wash (egg yolk mixed with a splash of water). Sprinkle with fennel seeds and salt. Top with your various slices, halves and quarters of tomatoes. Drizzle with olive oil, vinegar and sprinkle a bit more salt, fennel seed and the freshly ground pepper on top. Add the fresh oregano leaves. Bake for 20-25 minutes until golden, puffed around the edges and crispy on the bottom. Finish with a generous sprinkle of grated parmigiano and a final drizzle of best quality olive oil.