1 sheet puff pastry
3 medium heirloom tomatoes
8 oz creme fraiche
2 oz goat cheese
4 oz feta
salt and pepper
pesto, recipe follows
Preheat your oven to bake at 400 F.
In a food processor or the cup of an immersion blender whip together the creme fraîche, goat cheese, feta, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Set aside.
Core the tomatoes and slice them into 1/2 inch thick slices.
Roll puff pastry out to an approximately 12x16 inch rectangle. Move the pastry to a parchment lined baking sheet. Lightly mark a 1 inch border around the edge with a sharp tipped knife, being careful not to slice all the way through the pastry.
Spread the creme fraîche mixture evenly on the puff pastry, being careful to stay inside the marked border. Place the tomatoes on top of the creme fraîche in an even layer. You can cut them to fit if desired. Sprinkle with salt and pepper. Drizzle the pesto over the top of the tomatoes.
Move to the pan to the oven and bake for 20-30 minutes or until the puff pastry is golden brown, puffed and baked through. Serve warm or at room temperature.
2 cups basil leaves, tightly packed
1/4 cup pine nuts or walnuts
1/4 cup grated parmesan
zest of 1 lemon, plus 2 teaspoons of lemon juice
1 clove garlic
1/2-1 cup olive oil
salt and pepper to taste
Place all the ingredients except the olive oil in a blender, food processor or cup of an immersion blender. Turn the machine on and stream in the olive oil, starting with 1/2 cup, until it just comes together and is moist and sauce like, you can use the other 1/2 cup of olive oil if needed to reach your desired consistency. Season with salt and pepper to taste. Move to a storage container and refrigerate until ready to use.