3 medium tomatoes, sliced ¼ inch thick
1 medium red onion, sliced ¼ inch thick
1 sheet frozen puff pastry (I use Pepperidge Farm), thawed
4 ounces soft goat cheese, room temperature
½ cup Asiago cheese, shaved
3 or 4 basil leaves, julienned
Fresh ground black pepper
Heat oven to 425°F.
Line a baking sheet with paper towels and lay out the tomato slices. Lightly sprinkle them with kosher salt. Flip over and repeat. Let the tomatoes sit and drain for about 30 minutes.
Heat the oil in a skillet, add the onions, and saute until they’re softened and lightly browned.
Unfold one sheet of puff pastry and place it on a baking sheet lined with a silicone baking mat or parchment paper. With a rolling pin, gently roll over puff pastry to spread the edges just a little thinner.
Leaving about an inch from the outside edge, spread the goat cheese evenly over the pastry dough. If you love goat cheese like we do, use it all! If you’d prefer a lighter touch, it’s still delicious with only half.
Sprinkle the goat cheese with half of the Asiago and scatter the sauteed onions on top.
Pat the tomato slices dry with a fresh paper towel, then layer them on top of the onions. Sprinkle with salt, pepper, and the rest of the Asiago.
Roll the edges of the pastry toward the filling, pinching a bit as you go. Bake for 20 minutes or until the pastry is golden brown.
Cool slightly, top with the basil, and serve.