Ingredients
- 8 assorted heirloom tomatoes, sliced 1/2 inch thick
- 1/2 teaspoon kosher salt
- 1 (17.3-ounce) box frozen puff pastry, thawed
- 1 large egg, lightly beaten
- 1 (5.2-ounce) package Boursin Garlic & Fine Herbs Cheese
- 1/2 teaspoon ground black pepper
- Garnish: fresh arugula, halved fresh cherry tomatoes
Preparation
Step 1
1. Place tomato slices on several layers of paper towels. Sprinkle tomatoes with salt, and let stand for 30 minutes.
2. Preheat oven to 400°.
3. On a lightly floured piece of parchment paper, roll each pastry sheet to a 15x10-inch rectangle. Cut one pastry sheet into 2-inch-wide strips. Brush full pastry sheet with beaten egg. Place one layer of pastry strips on top of full pastry sheet around edges to create a border. Brush border with beaten egg. Reserve any remaining pastry strips for another use. Transfer parchment with pastry to a large baking sheet. Using a fork, prick pastry sheet inside border at 1/2-inch intervals.
4. Bake for 8 minutes. Let cool for 15 minutes.
5. Spread cheese onto pastry inside border. Top with tomatoes, and sprinkle with pepper.
6. Bake for 15 to 20 minutes or until pastry is golden brown. Garnish with arugula and cherry tomatoes, if desired. Serve immediately.