Wow your friends and family with this impressive heirloom tomato pie. It’s easier to do than you think.
- 1 package (17 1/3 oz. size) Frozen puff pastry, thawed overnight in refrigerator
- 2 books Heirloom tomatoes in a variety of colors and sizes (the more the better)
- 8 ounces, weight Cream cheese spread with onion and chives, room temperature
- Garlic infused olive oil (or extra virgin olive oil)
- Fleur De Sel (French Sea Salt) And Ground Black Pepper, To Taste
- Fresh basil leaves (10-20, depending on size)
Preheat the oven to 400ºF and place the rack in the middle. Line half a baking sheet with parchment paper.
Unfold the first sheet of puff pastry on the parchment paper and press gently with a rolling pin to flatten the fold lines (remember that the sheet can hold 1 and 2/3 sheets of puff pastry side by side).
Repeat with the second sheet of puff pastry (cut 1/3 of the second puff pastry and set aside for another use). Place the two sheets of dough as close together as possible without overlapping them and use water to gently stick together and press the two pieces together to form a large sheet of dough.
Using a fork or pastry poke, poke holes in the surface of the puff pastry. Place the sheet in the refrigerator to allow the dough to cool while you prepare the tomatoes.
Cut the tomatoes into 1/4 inch slices (a variety of colors and diameters look great on the pie (don’t worry if the seeds and jelly fall out of the slices).
Remove the puff pastry from the refrigerator. Stir the onion and chive cream cheese to soften and use an offset spatula to spread an even layer over the entire prepared puff pastry, leaving a thin border around the edges.
Arrange the tomato slices cleverly over the pie – a slight overlap is fine, but try to keep most of them to a single layer (I like to start with the larger slices, then fill in with the smaller ones).
Brush or spray the tomato slices with oil just before placing the pie in the hot oven. Bake for 20 to 25 minutes until the edges of the pastry puff up well and are golden brown. Remove the pie from the oven and let cool for at least 30 minutes (or up to several hours).
Just before serving, brush the whole pie with a little more oil (tomatoes and dough), sprinkle the tomatoes with fleur de sel (French sea salt), freshly ground black pepper and garnish with fresh basil leaves (the basil will discolor if placed on hot pie). Slice with a sharp knife and serve.