Peanut Butter and Tomato Tart

Place puff pastry on a parchment-lined baking sheet, poke the center with a fork and then spread peanut butter around the edge, fold the puff pastry over the peanut butter to create a stuffed crust. Cut the cherry tomatoes in half and remove the insides. Fill half with the mozzarella balls and the other half with peanuts. Cover the bottom of the puff pastry tart with additional peanut butter, then turn over the stuffed tomato halves on the peanut-butter tart in an ombre design.

Bake for 10 minutes at 400 °F, then lower the heat to 350 °F and bake for 15 more minutes. Cut warm and serve.