Remember when Sean Combs became Puff Daddy and then he was Puffy? Or maybe it was the other way around. And then he was P.Diddy or some craziness. It devolved from there I’m sure. I guess we have Prince to thank for all of this. I bring this up for two reasons – (1) I just heard Snoop Dogg is trying to change his name to Snoop Lion after a life changing trip to Jamaica. Not happening. He can clean up his songs and his image all he wants, but he still resembles a dobberman pincher. (2) This recipe has puff pastry and it also made me think of Puffy, or whatever his name is now.
Sorry for the the digression, but now to the food. This gorgeous dish is thanks to the over abundance of tomatoes in my house this time of year. My carnivore won’t eat them unless they are in ketchup or marinara form, but he will grow them – lots of them. That combined with the numerous heirloom varieties I get in my CSA mean I have to come up with lots of ways to use tomatoes. And this dish couldn’t be easier.
PrintTomato Puffy
- Total Time: 35 minutes
- Yield: 2-6 servings 1x
Description
This heirloom tomato puff pastry is a simple yet stunning dish, perfect as a starter or a light main course, featuring fresh tomatoes and creamy goat cheese on a flaky crust.
Ingredients
- 1 sheet of puff pastry, thawed
- Flour, for dusting
- Several small heirloom tomatoes, sliced
- Fresh goat cheese, about half a small log
- 5-6 fresh basil leaves
- A drizzle of olive oil
- Fresh cracked pepper
- Kosher salt
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Lightly dust a clean surface with flour and roll out the puff pastry to form a long rectangle.
- Spray a baking sheet with non-stick spray and place the rolled-out dough on it.
- Slice the heirloom tomatoes and layer them evenly on the pastry, leaving a small border around the edges.
- Crumble the fresh goat cheese over the tomatoes.
- Chiffonade the basil leaves and sprinkle them on top.
- Drizzle with olive oil and season with fresh cracked pepper and kosher salt to taste.
- Bake in the preheated oven for 20 minutes or until the pastry is golden brown and puffed.
- Remove from the oven and let it cool slightly before slicing and serving.
Notes
This dish is perfect as a starter for a dinner party or a light main course. Serve alongside sautéed green beans and buttered brown rice for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispness. Use any variety of small tomatoes you have on hand.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3
- Sodium: 320
- Fat: 14
- Carbohydrates: 28
- Fiber: 2
- Protein: 6
- Cholesterol: 15
This would make a beautiful starter at a dinner party. I had this as my main course along side sauteed green beans and buttered brown rice. My carnivore husband had grilled chicken with the same sides. Like I said, he’ll grown them but not eat them. In any case, this dish is sinfully good and simply stunning. It is my favorite puffy of any kind, whatever you call it.
