By Alexandra Shytsman
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.
- 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
- Remove the dough from its paper packaging and let thaw at room temperature until it is easy to unfold, about 40 minutes.
- Preheat the oven to 400° F. Line a baking sheet with parchment paper.
- 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.
- In a small bowl, beat the egg with about a tablespoon of water.
- 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.
- 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.