2-3 Heirloom Tomatos sliced
5 Cherry Tomatoes cut in half
Puff Pastry Sheet
1 Puff Pastry Sheet thawed
Boursin, Garlic & Herb
1 package Boursin, Garlic & Herb softened
Olive Oil for drizzling
1/4 cup Fresh Parsley chopped
1/4 cup Fresh Dill chopped
1 Egg for egg wash
Fresh Basil for serving
Preheat oven to 425 degrees and add a slice of parchment paper to a cookie sheet.
Slice the tomatoes and add to a mixing bowl. Sprinkle with salt and leave for 30 minutes to sweat out all of the excess water.
Roll out your thawed puff pastry sheet and place on parchment paper. Spread out the softened Boursin Cheese, leaving 1-2 inches around the edges.
Put the tomatoes on a paper towel and gently ring out the water one more time to make sure you have all the water out. Add the tomatoes to the top of the Boursin Cheese.
Drizzle some olive oil over the tomatoes and season with salt and pepper. Add the chopped herbs (parsley and dill) to the top.
Fold over the puff pastry sheet edges so you make sure to keep all the ingredients inside. Add your egg wash to the edges to make sure you have a nice golden crust.
Bake for 25-35 minutes or until the crust is golden brown. Add some fresh basil to the top for serving.