Blistered Tomato & Caramelized Shallot Rough-Puff Chaussons

Instructions

1. 1

   In a large bowl, toss 250 g all-purpose flour and 1 tsp kosher salt. Add 225 g unsalted cultured butter cubes and toss to coat. Press each butter cube flat between your thumb and index finger—you want large, flat shaggy sheets of butter, not breadcrumbs. Pour in 120 ml ice water and mix lightly with your hand until a shaggy dough forms with visible butter chunks.

   10 min

   Tip: Do not overwork. Large butter pieces equal crisp, lacy layers.

2. 2

   Dump the dough onto a work surface, press firmly into a rough 6x10-inch rectangle, wrap tightly in plastic, and place in the freezer for 15 minutes to chill the butter.

   15 min

   Tip: Keeping butter cold prevents it from melting into the flour.

3. 3

   While dough chills, heat 2 tbsp extra-virgin olive oil in a skillet over medium-high heat. Add 300 g cherry or Sun-Gold tomatoes and 2 medium shallots. Cook undisturbed for 3 minutes until tomato skins pop and brown, then toss with 1 tbsp fresh thyme leaves until shallots soften and turn jammy, about 5 minutes total. Remove from heat and cool completely.

   10 min

   Tip: Blistering cooks off moisture so your pastry bottom stays crisp, not soggy.

4. 4

   Lightly flour your work surface. Roll the chilled dough into an 8x18-inch rectangle. Fold the bottom third up and top third down like a business letter (a turn). Rotate 90 degrees, roll again into an 8x18-inch rectangle, and repeat the letter fold. Wrap and chill in the fridge for 10 minutes.

   10 min

   Tip: If butter feels soft at any point, pause and chill for 5 minutes.

5. 5

   Roll the pastry into a 12x12-inch square roughly 1/8-inch thick. Cut into 4 equal 6x6-inch squares. Spread 2 tbsp Dijon mustard evenly across the center of each square, leaving a 1/2-inch border. Top each with 100 g Comté or sharp Gruyère cheese and cooled blistered tomato mixture.

   15 min

   Tip: Keep fillings concentrated in the center to prevent leaking.

6. 6

   Brush borders lightly with water. Fold each square diagonally into a triangle to create chaussons (turnovers). Press edges gently to seal, then crimp with a fork. Place on a parchment-lined baking sheet and chill in the freezer for 10 minutes while preheating oven to 400°F (200°C).

   10 min

   Tip: A quick cold snap right before baking sets the butter for maximum rise.

7. 7

   Brush tops generously with 1 large egg beaten (dorure) and sprinkle with 1/2 tsp flaky sea salt. Bake at 400°F (200°C) for 22-25 minutes until deeply golden-brown and puffed tall. Cool 5 minutes on the tray before serving.

   25 min

   Tip: Don't pull them out early; deep golden color means maximum shatter.