Ingredients:

  • 8 oz cream cheese, softened
  • 1 tbsp Dijon mustard
  • 1 tsp fresh thyme, minced
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 lb Roma tomatoes, thinly sliced
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried Herbes de Provence
  • 1/4 cup Parmesan cheese, finely grated
  • 1 package (17 oz) puff pastry, thawed but chilled
  • 1 large egg
  • 1 tsp water

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Unroll the puff pastry onto the baking sheet. Using a knife, lightly score a border about 1/2 inch from the edge without cutting all the way through.
  3. Prick the center area inside the scored border several times with a fork to prevent over-rising.
  4. In a small bowl, combine softened cream cheese, Dijon mustard, minced thyme, garlic powder, salt, and pepper; stir until velvety.
  5. Spread the cheese mixture evenly inside the scored border, keeping the edges clear.
  6. Place tomato slices on paper towels and pat them firmly dry to remove excess surface water.
  7. Arrange the dried tomato slices over the cheese layer in an overlapping pattern.
  8. Drizzle the tomatoes with olive oil and sprinkle with Herbes de Provence and grated Parmesan.
  9. Beat the egg with 1 tsp of water and brush the outer border of the pastry with the wash.
  10. Bake for 20–25 minutes until the crust is golden and tomatoes are slightly shriveled.