Ingredients
All-purpose flour, for dusting
1 (10.5"-by-9.75") sheet frozen puff pastry (about 8 oz.), thawed
3 to 4 heirloom tomatoes, trimmed and sliced into thin rounds or half moons, if large
Kosher salt
1 (8-oz.) brie wheel, sliced into thin planks (about 1/8" thick)
1 tbsp. sliced chives
Freshly ground black pepper
Balsamic glaze and basil leaves, for serving
Preparation
Step 1Preheat oven to 400º. On a lightly floured surface, roll puff pastry to a 14"-by-10" rectangle about 1/8" thick. Slide pastry onto a baking sheet. Using a knife, score a 1/2" border around the edges. Freeze until firm, about 15 minutes.Step 2Meanwhile, sprinkle tomatoes all over with 1/2 teaspoon salt and arrange in a single layer on paper towel-lined plates. Let sit 10 minutes, changing paper towels when they’re wet. Blot top of tomatoes with more paper towels to remove as much moisture as possible.Step 3Arrange brie evenly across puff pastry, leaving a 1/2" border. Top brie with tomatoes, slightly overlapping if necessary.Step 4Bake until pastry is puffed and golden and cheese is melted, 22 to 26 minutes. Let cool slightly.Step 5Sprinkle tart with chives; season with pepper. Drizzle with balsamic glaze and top with basil.
Don’t skip the balsamic glaze, as it brings the whole dish together with the right amount of sweet, savory, and tang. Since brie is a soft cheese that gets melty at room temperature, make sure the cheese is cold before using to achieve thin and clean slices. If you want a greener option, rather than using paper towels to blot the tomatoes, use clean dishtowels instead. For more baked tomato recipes that feature peak-summer tomatoes and the flakiest pastry, try a tomato galette or Southern tomato pie.
