Ingredient
Description
Quantity
Weight
Heirloom tomatoes
2-3 Heirloom Tomatos sliced
3x
Cherry tomatoes
5 Cherry Tomatoes cut in half
5x
Puff pastry sheet
1 Puff Pastry Sheet thawed
1x
Boursin
1 package Boursin Garlic and Fine Herbs softened
1x
Olive oil
Olive Oil for drizzling
Salt
Pepper
Fresh parsley
1/4 cup Fresh Parsley chopped
0.25x
Fresh dill
1/4 cup Fresh Dill chopped
0.25x
Egg
1 Egg for egg wash
1x
Fresh basil
Fresh Basil for serving
Description
Duration
Step 1
Preheat oven to 425 degrees and add a slice of parchment paper to a cookie sheet.
Step 2
Slice the tomatoes and add to a mixing bowl. Sprinkle with salt and leave for 30 minutes to sweat out all of the excess water.
30 min
Step 3
Roll out your thawed puff pastry sheet and place on parchment paper. Spread out the softened Boursin Cheese, leaving 1-2 inches around the edges.
Step 4
Put the tomatoes on a paper towel and gently ring out the water one more time to make sure you have all the water out. Add the tomatoes to the top of the Boursin Cheese.
Step 5
Drizzle some olive oil over the tomatoes and season with salt and pepper. Add the chopped herbs (parsley and dill) to the top.
Step 6
Fold over the puff pastry sheet edges so you make sure to keep all the ingredients inside. Add your egg wash to the edges to make sure you have a nice golden crust.
Step 7
Bake for 25-35 minutes or until the crust is golden brown. Add some fresh basil to the top for serving.
35 min
