Recipes

Rye rough puff pastry

1. Whisk the all-purpose flour, rye flour, sugar, and salt together in a large bowl.

2. Add the cold cubed butter and toss by hand until coarse, pea-sized crumbles form with a few larger butter pieces remaining.

3. Drizzle in the ice water and apple cider vinegar. Mix just until the dough comes together into a shaggy ball (add 1–2 tsp extra water if too dry). Wrap tightly in plastic wrap and chill in the fridge for 1 hour.

4. On a lightly floured surface, roll the dough into an 11x5-inch rectangle. Fold into thirds like a letter. Rotate 90 degrees, roll out into an 11x5-inch rectangle again, and fold into thirds. Repeat this process one more time (3 total folds).

5. Roll out one final time, fold in half, wrap tightly, and refrigerate for at least 2 hours (or overnight).

Goat cheese filling

1. Preheat the oven to 400°F. Slice ¼ inch off the top of the garlic head to expose the cloves. Place on a square of aluminum foil, drizzle with olive oil, and season with salt. Wrap tightly and bake for 45–55 minutes until golden and soft. Cool slightly.

2. In a medium bowl, combine the goat cheese and lemon zest. Squeeze the warm roasted garlic cloves out of their skins into the bowl. Mash with a fork until smooth and uniform. Season with salt and pepper to taste.

Assembly

1. Slice the tomatoes into ¼ inch rounds and place them on a paper towel-lined tray. Sprinkle both sides with kosher salt. Let sit for 15 minutes to draw out excess moisture, then gently pat dry with paper towels.

2. Preheat oven to 425°F. Line two baking sheets with parchment paper.

3. Roll the chilled dough out on a floured surface to ⅛-to-¼-inch thickness. Cut into circles roughly 1 to 1 ½ inches wider than your tomato slices. Keep dough rounds chilled until ready to assemble.

4. Prick the center of each pastry round with a fork. Spread a layer of goat cheese filling in the center, matching the size of the tomato slice. Top with a tomato round, then fold the outer pastry edges up and over the sides of the tomato, pressing overlapping seams gently to seal.

5. Brush the exposed pastry edges with egg wash and sprinkle with flaky salt. Transfer to prepared trays. Bake at 425°F for 12 minutes, then reduce oven heat to 375°F and bake for another 18–22 minutes until deep golden brown and crisp. Cool slightly on a wire rack before garnishing with fresh dill and serving.

Recipe by Audrey Marcum (@audreys.table)

Click here to watch Audrey make them!