Easy Fresh Tomato Pie

There’s nothing better than a recipe that lets the perfection of in-season tomatoes from your garden or farmers’ market truly shine.

Easy Fresh Tomato Pie
Makes 4 to 6 servings
  • ½ (17.3-ounce) package frozen puff pastry, thawed
  • 1 (5.2-ounce) package spreadable garlic and herbs cheese, room temperature*
  • 4 ounces cream cheese, room temperature
  • 1 pound assorted heirloom and cherry tomatoes, sliced
  • ½ teaspoon ground black pepper
  • ¼ teaspoon sea salt flakes
  • ¼ cup torn fresh basil
  1. Preheat oven to 425°. Line a large baking sheet with parchment paper.
  2. On a lightly floured surface, roll pastry sheet to a 12×10-inch rectangle. Using a fork, gently pierce pastry sheet 1 inch from edges and all over center. Transfer to prepared pan.
  3. Bake until puffed and edges are golden, 15 to 20 minutes. Remove from oven and let cool on a wire rack.
  4. In a medium bowl, stir together cheeses. Spread evenly in center of crust within 1 inch of edge.
  5. Arrange sliced tomatoes on top of cheese in a single layer, slightly overlapping. Sprinkle with pepper, salt, basil. Serve immediately.
*We used Boursin Garlic & Fine Herbs.