Skip to main content

Heirloom Tomato Puff Pastry Pizza


Recipe courtesy of Craig Flinn


  • 3 shallots, minced
  • 3 cloves garlic, minced
  • butter    3 Tbsp    45 ml
  • chili flakes    1/4 tsp        1 ml
  • dried basil    1 tsp           5 ml
  • dry sherry    1/4 cup      60 ml
  • softened goat cheese    3/4 cup      180 ml
  • softened cream cheese    3/4 cup      180 ml
  • sheets puff pastry    2 10-by-14-inch sheets
  • mixed heirloom tomatoes, various sizes     2 lb       900 g
  • sea salt    1/2 tsp     3 mlsugar    1/2 tsp    5 ml
  • fresh-cracked black pepper
  • fresh basil, packed    1/2 cup       125 ml
  • extra-virgin olive oil    3 Tbsp    45 ml


Sauté the minced shallots and garlic in butter until they begin to take on a light-brown colour. 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 2 sheets of puff pastry evenly, leaving a 1.5-centimetre border around the edge. Slice the tomatoes and disperse over the pizza. Season each slice of tomato with some salt, sugar and pepper. Bake at 500°F (260°C) 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. This recipe was featured in the article Fresh off the vine.
Do NOT follow this link or you will be banned from the site!