Ingredients:

  • 1 sheet (480g) frozen puff pastry, thawed
  • 1 egg (50g), beaten
  • 1 tbsp (15ml) olive oil
  • 1 lb (450g) heirloom tomatoes, sliced or halved
  • 4 oz (115g) goat cheese, softened
  • 1/2 cup (50g) grated Gruyere cheese
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Toss the sliced tomatoes with olive oil, salt, and pepper on a baking sheet.
  2. Roast at 400°F (200°C) for 10–12 minutes just until they soften slightly but hold their shape.
  3. Remove from oven and pat dry with a paper towel to remove any residual surface liquid.
  4. Roll out the puff pastry onto a parchment-lined baking sheet.
  5. Score a 1-inch (2.5cm) border around the edge using a knife (do not cut all the way through).
  6. In a small bowl, mix the softened goat cheese with minced garlic and oregano.
  7. Spread the goat cheese mixture evenly within the scored border.
  8. Layer the roasted tomatoes atop the cheese, overlapping them slightly for a professional look.
  9. Sprinkle the grated Gruyere over the top and brush the outer border with the beaten egg wash.
  10. Bake at 400°F (200°C) for 20–25 minutes until the edges are a deep mahogany gold and the cheese is bubbling and slightly browned.