Ingredients:

  • 1 sheet (14 oz / 400g) frozen puff pastry, thawed
  • 4 oz (115g) softened goat cheese
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 clove (5g) garlic, minced
  • 1.5 lbs (680g) mixed heirloom tomatoes, sliced 1/4 inch thick
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) freshly cracked black pepper
  • 1 tbsp (8g) fresh thyme leaves
  • 2 tbsp (30ml) balsamic glaze
  • 1/4 cup (10g) fresh basil leaves, torn
  • 1 tbsp (8g) shaved Parmesan cheese

Instructions:

  1. Preheat oven to 400°F (200°C). Roll out the thawed puff pastry onto a sheet of parchment paper. Use a fork to dock the center of the pastry, leaving a 1-inch border untouched.
  2. In a small bowl, mix the softened goat cheese with minced garlic and 1 tablespoon of olive oil. Spread this mixture evenly over the docked center of the pastry.
  3. Arrange the heirloom tomato slices in an overlapping shingle pattern on top of the cheese. Drizzle with 2 tablespoons of olive oil and sprinkle with salt, pepper, and thyme.
  4. Bake for 25–30 minutes until the pastry edges are a deep golden brown and the tomatoes have slightly shriveled and intensified in color.
  5. Remove from oven and finish by drizzling with balsamic glaze, scattering torn basil leaves, and sprinkling with shaved Parmesan cheese.