Spicy chilli salsa, juicy and savory heirloom summer tomatoes and crumbly and refreshing queso ranchero. The hardest part of this pie is rolling out the pre-made puff pastry. So easy!
- 1 whole Pre-made puff pastry sheet
- 2 teaspoons extra virgin olive oil
- ½ cups Hatch Chili Salsa
- ⅓ cups Roasted and Diced Hot Hatch Chilis
- 4 whole 1/4-inch-thick sliced heirloom tomatoes
- ½ teaspoon Salt
- ¼ teaspoons Pepper
- ½ cups Crumbled Ranchero Cheese
Thirty minutes before making this pie, take one of the brick sheets out of your freezer to thaw it on the work surface. When you’re ready to make the pie, preheat your oven to 400ºF.
Untangle the sheet of puff pastry, so you are left with a flat rectangle. Dust the counter or cutting board with flour, place the puff pastry sheet on it and dust the top of the puff pastry sheet with more flour. Roll out the sheet of dough so you have a nice smooth sheet to work with. You don’t have to unroll it too much.
Place the unrolled sheet of puff pastry on a parchment or silpat lined baking sheet and, using olive oil, brush the edges of the puff pastry, about 1 inch apart, creating a border of 1 thumb around the puff pastry.
Pour the salsa over the puff pastry and spread it evenly to the edge of the olive oil, leaving the 1-inch border on the puff pastry. Spread the hatching chiles evenly and garnish with tomato slices. Season with salt and pepper.
Bake pie at 400ºF, or until edges are puffed and golden. Remove from oven, sprinkle cheese evenly over hot pie and let cool for 2 minutes.
Using the parchment paper, slide the pie onto a cutting surface and cut into 12 squares with a pizza cutter or large knife. Serve, and enjoy!