This dish is for those days when you have armloads of tomatoes fresh from the garden but are so exhausted and hot from gardening that you need something really easy to make with them. Store-bought puff pastry fills the bill for this and makes the perfect vehicle for delivering that burst of summer flavor.
• 1 large sheet of frozen puff pastry
• 1/3 cup goat cheese, softened at room temperature
• 3 to 4 medium heirloom tomatoes, sliced and patted dry
• 1/4 red onion, sliced thinly
• 1/4 cup coarsely chopped basil
• 1 clove garlic, minced
• Sea salt and pepper
• Extra virgin olive oil
1. Remove pastry from the freezer and let thaw for 30 minutes. Once thawed, unfold the pastry and smooth any creases with a bit of water on your fingertips. Place the pastry on a small baking sheet covered with parchment paper.
2. Preheat the oven to 400 degrees F.
3. Spread the goat cheese on the pastry, leaving a 2-inch border around the edges. Pile on the tomatoes and onion slices. Fold up the edges of the pastry to meet the filling, forming a sort of boat.
4. Sprinkle with the basil and garlic. Season with salt and pepper. Cover everything with about 3 tablespoons olive oil.
5. Bake for 20 to 25 minutes until the crust is golden brown. Allow to cool for at least 10 minutes before cutting into quarters to serve.