Ingredients
Scale
- 1 sheet puff pastry, thawed
- 4 oz cream cheese or ricotta, softened
- 1 clove garlic, minced
- 2 tablespoons grated Parmesan cheese
- 3–4 medium tomatoes, thinly sliced
- 1/2 teaspoon salt, plus more for topping
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup fresh basil leaves, plus more for garnish
- 1 egg, beaten (for egg wash)
- 1 teaspoon balsamic glaze, for drizzling (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry sheet on the prepared baking sheet and score a 1-inch border around the edges with a knife, without cutting all the way through.
- In a small bowl, mix the softened cream cheese, minced garlic, and Parmesan cheese until smooth. Spread the mixture evenly inside the scored border.
- Lay the sliced tomatoes on a paper towel and sprinkle lightly with salt; let sit for 5 minutes to draw out excess moisture, then pat dry.
- Arrange the tomato slices over the cheese layer in a single overlapping layer. Season with salt and pepper, then drizzle with olive oil.
- Brush the exposed pastry border with the beaten egg for a golden shine.
- Bake for 22-25 minutes, or until the pastry is puffed and deep golden brown.
- Remove from the oven and scatter fresh basil leaves over the top. Drizzle with balsamic glaze if desired, slice, and serve warm.
Notes
Salting and patting the tomatoes dry before baking is key to preventing a soggy crust. For extra flavor, add a light layer of pesto beneath the cheese, or swap in mozzarella for a melty finish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: French-inspired