With tomato season approaching, this is a delicious and easy recipe that requires little more than nature’s bounty assembled on puff pastry. Add a tossed green salad and dinner is complete. A good alternative to pizza, it also works well as an appetizer for a gathering.
The puff pastry crust can be a base for all sorts of different toppings should you want to get creative. Some suggested other toppings (that can also be prepped ahead of time and added at when baking): leeks and mushrooms topped with gruyere instead of cheddar; maybe try some pancetta or ham and add some Dijon mustard to the crème fraiche base. Have fun mixing it up!
- 3-4 heirloom tomatoes sliced
- Kosher salt and pepper
- 1 sheet frozen puff pastry thawed
- 2 tablespoons crème fraiche, plain greek yogurt or sour cream
- 4 cloves of garlic, minced
- 1 ½ cups shredded sharp cheddar
- Extra virgin olive oil for drizzling
- Fresh basil or thyme for serving
- ¼ cup chopped fresh parsley (or 1 tbsp dried)
- ¼ cup chopped fresh chives (or 1 tbsp dried)
- ¼ cup chopped fresh dill (or 1 tbsp dried)
- 2 cloves garlic grated or (1 teaspoon garlic powder)
- ½ teaspoon cayenne pepper
- ½ teaspoon each kosher salt and black pepper
- Preheat the oven 425 degrees and line a baking sheet with parchment paper.
- Arrange tomatoes on a cutting board, sprinkle with salt, and let sit 15 minutes to draw out excess moisture.
- Meanwhile make the ranch dressing and combine all ingredients in a bowl.
- Lay the thawed puff pastry on the prepared baking sheet and prick all over with a fork.
- Spread the crème fraiche and minced garlic over the dough, leaving a 1/4 inch border. Top with cheddar cheese.
- Layer on the tomatoes, then sprinkle the ranch seasoning over each tomato.
- Transfer to the oven and bake for 25-30 minutes until the pastry is golden and the cheese melted.
Serve warm or at room temperature. Enjoy!