A fresh tart that tastes amazing all year long.
1 tbsp Flour, for dusting
1 Puff pastry sheet, thawed
1 4-oz Jar diced pimento peppers, drained
4 oz Cream cheese, softened
1/2 cup Mayonnaise
1 tbsp Hot sauce
Kosher salt & black pepper, to taste
1/4 tsp Smoked paprika
1 lb Sharp cheddar cheese, grated
1/4 cup Minced chives
1 Egg, whisked with 2 tbsp of water
Preheat the oven to 375 degrees F.
Lay the tomato slices onto a baking sheet fitted with a rack. Season the tomatoes with salt and let sit out at room temperature to let some of the water drain from the tomatoes. Meanwhile, prep the rest of the ingredients.
Grab a pie plate. Dust a cutting board or work surface with the flour and lay out the thawed puff pastry. Roll the dough to smooth out the seams and work it into a rounded shape about 2 inches larger than the pie plate.
Place the puff pastry into the pie plate and let the sides fall over the edges. Place in the fridge to keep chilled while you make the filling: Combine the drained peppers, cream cheese, mayo, hot sauce, salt and pepper, smoked paprika, cheddar cheese, and chives in a large bowl.
Fill the bottom of the pie with about 1 cup of the pimento and cheese mixture. Lightly pat the tomatoes with a paper towel and lay them over the cheese up to the lip of the pie plate. Fold the extra puff pastry over the tomatoes to form a rustic crust edge. Brush the top with the whisked egg and place in the oven.
Bake for about 45 minutes, checking that the puff pastry is golden brown and the tomatoes are slightly browned. Remove from the oven and let rest for 5-10 minutes before serving. Slice and serve.
This southern-style pie may be filled with a summer favorite, but it tastes amazing all year long! Filled to the brim with heirloom tomatoes and a decadent pimento cheese mix, everyone will be coming back for seconds.