Directions

Pre heat oven to 400 degrees Fahrenheit.

Drain tomato slices on paper towels to remove excess moisture. Sprinkle with 1/4 teaspoon of the kosher salt. In the bowl of a small food processor, add olive oil, 1/4 teaspoon of the dried oregano, 1/4 teaspoon of the dried basil, dried parsley, crushed red pepper flakes, black pepper, garlic, 1 tablespoon of the Asiago cheese and 1 tablespoon of the Parmesan cheese. Process until well blended.

In a small bowl, combine mozzarella cheese, 1/4 cup Asiago cheese, 1/4 cup Parmesan cheeses, 1/4 teaspoon of the dried oregano, and 1/4 teaspoon of the dried basil. On floured work surface, unfold each puff pastry sheet and roll into a 9-1/2 x 9-1/2 inch square. Using a 2-1/2 inch round biscuit cutter, cut 9 circles from each pastry sheet. Using a fork, prick pastry circles generously.

Line a baking sheet with parchment paper. In a small bowl, whisk together egg and water. Spoon about a rounded tablespoon of the cheese mixture in the center of 9 of the pastry circles. Brush edges of pastry circles with the egg wash. Place remaining pastry circles over filling. Using a fork, crimp edges to seal. Place close together in 4 rows of 4 on prepared baking sheet; refrigerate 10-15 minutes.

Remove from refrigerator and top each pastry with a slice of tomato. Brush lightly with some of the oil-cheese mixture. Bake for 15 minutes or until golden brown. Let cool slightly. Top with chopped basil. Serve with remaining oil-cheese mixture for drizzling or dipping.