Salted Heirloom Tomato & Herbed Chèvre Rough-Puff Carrés

Instructions

1. 1

   Slice 1.5 lbs heirloom tomatoes into 1/2-inch thick rounds. Arrange them in a single layer on a paper-towel-lined baking sheet and sprinkle evenly with 1 tsp kosher salt. Let them sit to draw out excess moisture while you prepare the pastry.

   15 min

   Tip: Salt-draining tomatoes is non-negotiable. Excess water is the absolute enemy of crisp puff pastry.

2. 2

   In a large bowl, whisk together 2 cups unbleached all-purpose flour and 0.5 tsp kosher salt. Toss in 1 cup cultured unsalted butter cubes. Use your fingers or a pastry cutter to press the butter into flattened sheets, keeping large, visible pieces intact. Pour in 0.5 cup ice water and mix gently with a fork until a shaggy dough forms.

   10 min

   Tip: Keep the butter cold and chunked. Large flattened pieces of butter create the steam pockets that yield rich, lacy puff.

3. 3

   Turn the dough onto a lightly floured surface and pat into a rough rectangle. Roll out to a 8x12-inch rectangle, then fold into thirds like a business letter (turn 1). Rotate 90 degrees, roll out again, and fold into thirds once more (turn 2).

   10 min

   Tip: This quick lamination-lite method takes under five minutes and guarantees bakery-worthy layers.

4. 4

   Wrap the dough disc tightly in plastic wrap and chill in the refrigerator to rest the gluten and firm up the butter. Preheat your oven to 400°F (200°C) with a rack in the middle position.

   20 min

   Tip: The fridge is your friend here. Cold butter entering a hot oven equals instant rise.

5. 5

   In a small bowl, mash together 4 oz soft goat cheese (chèvre), 2 tbsp crème fraîche, 1 tbsp Dijon mustard, 1 tbsp fresh thyme leaves, and 0.5 tsp freshly cracked black pepper until smooth and spreadable.

   5 min

   Tip: Dijon adds essential acidity to cut through the rich butter and creamy chèvre.

6. 6

   Roll chilled dough out into a 12x12-inch square. Cut into 4 equal 6x6-inch squares (carrés). Transfer to a parchment-lined sheet pan. Lightly score a 1/2-inch border inside each square using a paring knife. Spread 4 oz soft goat cheese (chèvre) mixture inside the border, then top with dried 1.5 lbs heirloom tomatoes slices.

   10 min

   Tip: Do not press down on the scored borders; leaving them clean allows the outer rim to rise high and flaky.

7. 7

   Brush the outer scored pastry borders with 1 egg. Bake at 400°F for 22 to 25 minutes until the pastry is deeply golden, puffed, and the tomato tops look slightly blistered. Finish with 1 tsp flaky sea salt.

   25 min

   Tip: Look for a deep hazelnut-colored bake on the edges. Pale pastry means soft, dense layers.