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This recipe uses a ready-to-use puff pastry sheet and is freeform instead of baked inside a pie tin, making it faster for any day of the week.
Recipe adapted from Simply Delicious.
Recipe adapted from Simply Delicious.
Ingredients
- 3-4 tomatoes (adjust depending on size)
- Salt and pepper, separate use
- 1 1/2lb sheet puff pastry
- 1 3oz goat or Boursin cheese herbs and garlic flavor at room temperature
- Fresh thyme to taste
- 1 large egg beaten
- Grated parmesan cheese to serve (optional)
Instructions
- Preheat oven 400°
- Line a baking sheet with parchment paper
- Slice tomatoes thinly and sprinkle them with salt to release their juice for about 10 min., pat them dry with paper towel.
- Roll out puff pastry to about 1/4" thickness and transfer to baking sheet
- Spread the cheese, distribute tomatoes on top leaving about 2" around the edges for folding.
- Add some sprigs of thyme, salt and pepper.
- Fold the dough—it doesn't have to be perfect, it's a freeform pie—and brush with egg wash.
- Bake for 20-25 min. until edges are brown and crispy.
Notes
Let it cool for about 5 minutes. If you're using goat cheese, you might want to add a little more thyme for extra flavor, Boursin cheese already has herbs, depending on the flavor you choose.
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