The Best Tomato Pie I’ve Ever Made

• total time: 1 hour 34 minutes

Ingredients

1 sheet @pepperidgefarm puff pastry, thawed

3-4 large tomatoes, sliced thick (I love to use heirlooms)

Salt

Fresh basil, chopped

freshly cracked black pepper

1/2 package Garlic & Herb @boursincheese

For the topping:

1 cup @dukes_mayonnaise (ofc)

1 cup shredded sharp white cheddar cheese

1 cup shredded mozzarella cheese

1 finely diced shallot

1 teaspoon garlic powder

1 teaspoon italian seasoning

Directions

Slice your tomatoes and sprinkle with salt. Let them sit for an hour or more in between paper towels to pull out the extra moisture.

Bake the puff pastry until lightly golden and allow it to cool.

Pat the tomatoes dry. Layer half of the tomatoes over the puff pastry. Top with basil, black pepper, and half a pack of crumbled Boursin. Add the remaining tomatoes.

In a bowl, combine the mayonnaise, cheddar, mozzarella, diced shallot and seasonings. Spread evenly over the second layer of tomatoes.

Bake at 350° for about 20 minutes or more until hot and bubbly. Broil for 1-2 minutes if you want that golden brown top.

You can also drained off any juices mid-bake, just keep an eye on it.

Let it rest for 10-15 minutes before slicing and enjoy! It’s SOO good! 😋