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Lunch: Heirloom Tomato Puff Pastry Pizza


Photo: Gwen North

Use good-quality field tomatoes that are meaty and don’t have a lot of pulp and seed. This will keep your pizza from getting soggy.

Recipe courtesy of chef Craig Flinn, Chives Canadian Bistro, Halifax.


  • 3 shallots, minced
  • 3 cloves garlic, minced
  • 3 Tbsp butter 
  • ¼ tsp chili flakes  
  • 1 tsp dried basil    
  • ¼ cup dry sherry  
  • 3/4 cup goat cheese, softened
  • 3/4 cup cream cheese, softened
  • 2 10 x 14-inch sheets puff pastry
  • 2 lb mixed heirloom tomatoes, various sizes, sliced    
  • ½ tsp sea salt  
  • ½ tsp sugar  
  • Black pepper, cracked
  • ½ cup fresh basil, packed  
  • 3 Tbsp extra virgin olive oil


  1. Heat oven to 500°F.
  2. Sauté shallots and garlic in butter until light-brown.
  3. Add chili flakes and dried basil, cooking 3 more minutes. Add sherry and reduce total volume of liquid by three-quarters.
  4. Add pan contents and both cheeses to food processor, blend until very smooth.
  5. Spread mixture evenly over both puff pastry sheets, leaving a small border around the edge.
  6. Season tomato slices with salt, sugar, and pepper; place on pizza.
  7. Bake 8–10 minutes or until crust browns on bottom. Remove from oven, and garnish with fresh basil and drizzled olive oil. Serve immediately.

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