Method
If you want to make your own crust, check out this recipe (flour, oil, and water) or this recipe (flour, butter, and egg).
- 1
Make the filling: Cut the tomatoes into 1/4-inch slices. Lightly salt each side and spread them out on a rack or layer in a colander. Leave to drain for 30 minutes. Mix together cheese, juice of half a lemon, zest of the whole lemon, salt, and pepper.
- 2
Prepare the crust: Roll out a sheet of thawed puff pastry on a baking sheet with parchment paper. Use a knife to create a 1-inch border around all four edges, making sure not to cut all the way through.
- 3
Assemble: Spread the cheese inside the border of the puff pastry. Blot the tomatoes of excess moisture. Arrange them on the cheese. Sprinkle with the herbs. Whisk an egg with 1 Tablespoon of water, then brush along the border of the pastry. Bake according to instructions on puff pastry box. Typically about 15-20 minutes at 400 degrees). Garnish with additional herbs, flakey salt, and additional black pepper.
- 4
*If you have leftovers, reheat in an oven or toaster oven.
From the farm's kitchen
View the original recipe