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Heirloom Tomato Puff Pastry Pizza With Goat's Cheese and Basil



3 shallots minced

3 cloves garlic minced

3 tbsp (45 mL) butter

1/4 tsp (1 mL) chili flakes

1 tsp (5 mL) dried basil

1/4 cup (60 mL) dry sherry

3/4 cup (180 mL) softened goat's cheese

3/4 cup (180 mL) softened cream cheese

2 10 X 14 sheets puff pastry

2 lb mixed heirloom tomatoes (various colors and sizes)

1/2 tsp (3 mL) sea salt

1/2 tsp (5 mL) sugar

freshly ground black pepper

1/2 cup (125 mL) fresh basil, packed

3 tbsp (45 mL) extra virgin olive oil


Sauté the minced shallots and garlic in butter until they begin to take on a light brown color. Add chili flakes and dried basil and cook for an additional 3 minutes. Add sherry and reduce the total volume of liquid by three-quarters. Add this mixture to both the cheeses in a food processor and blend until very smooth.


Spread the mixture over the two sheets of puff pastry evenly leaving a half-inch border around the edge. Slice the tomatoes and disperse over the pizzas. Season each slice of tomatoes with some salt, sugar, and pepper. Bake at 500 F for 8 to 10 minutes or until the bottom of the crust is browned. Remove the pizza from the oven and garnish with fresh basil leaves and a drizzle of extra virgin olive oil.

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