When it comes to tomatoes in perfect ripeness, I always keep it simple and let the tomato do the talking. The luscious sweet taste of a perfectly ripened tomato in August is nothing short of restorative.
Are you ready for how easy it is?
1. Sheet of puff pastry spread out on a parchment lined baking sheet. I do not even roll it out. Unfold. Done.
2. Spread the top with a thin layer of Dijon mustard.
3. Top with sliced tomatoes. These are from Frillman Farms. Green Zebra, Indigo Rose Black, and Black Cherry are the heirloom varieties that I used. Yum.
4. Drizzle with a light hand some extra virgin oil. Light salt and pepper.
5. Bake for approx. 20 mins. at 400F.
6. Let cool and if desired, you can drizzle with my light pesto (lemon juice, basil, garlic and evoo) or just tear up basil leaves on top.
NOTE: Store bought puff pastry is vegan. This is a vegan dish in case Ellen DeGeneres comes over to your house this August.
- 1 Sheet Puff Pastry
- Small amount Dijon Mustard
- 5-10 small heirloom tomatoes
- Extra virgin olive oil
- salt
- pepper
- Sheet of puff pastry spread out on a parchment lined baking sheet. I do not even roll it out. Unfold. Done.
- Spread the top with a thin layer of Dijon mustard.
- Top with sliced tomatoes. These are from Frillman Farms. Green Zebra, Indigo Rose Black, and Black Cherry are the heirloom varieties that I used. Yum.
- Drizzle with a light hand some extra virgin oil. Light salt and pepper.
- Bake for approx. 20 mins. at 400F.
- Let cool and if desired, you can drizzle with my light pesto (lemon juice, basil, garlic and evoo) or just tear up basil leaves on top.
Enjoy!
Pull up a chair, Elizabeth