Puff Pastry Squares with Heirloom Tomatoes and Chèvre d’Argental

By Alexandra Shytsman

YIELD: 4

This savory treat is an elegant option for a weekend brunch. To turn this recipe into an hors d’oeuvre, cut the dough into 16 small squares instead.

INGREDIENTS

• One 9×9″ sheet of store-bought frozen puff pastry dough
• 2 tablespoons extra virgin olive oil
• 1 teaspoon Herbes de Provence
• 1 medium garlic clove, crushed or finely grated
• 2 small heirloom tomatoes (about 3/4 pound), cut widthwise into 1/3″ slices
• Sea salt and freshly ground black pepper
• 1 egg
• 2 ounces Chèvre d’Argental, sliced

DIRECTIONS

1. Remove the dough from its paper packaging and let thaw at room temperature until it is easy to unfold, about 40 minutes.
2. Preheat the oven to 400° F. Line a baking sheet with parchment paper.
3. In a small saucepan, combine the oil, Herbes de Provence, and garlic. Heat over a low flame until fragrant, swirling the pan occasionally, about 3 minutes, being careful not to burn the garlic. Set aside.
4. In a small bowl, beat the egg with about a tablespoon of water.
5. Unfold the dough, cut it into 4 squares, and place them onto the prepared baking sheet. Top each square with 2 to 3 tomato slices (leaving a slight border), drizzle with a bit of the herbed oil, and season with salt and pepper. Brush the edges with the egg mixture.
6. Bake until the edges are lightly golden, 10 to 12 minutes. Remove from the oven and top each square with a few crumbles of cheese. Continue baking until the cheese is melted and the edges are golden brown, about 3 minutes. May be served hot or warm.