Ingredients:

  • 1 sheet (17 oz / 480g) frozen puff pastry, thawed but chilled
  • 1 large egg
  • 1 tbsp (15ml) water
  • 2 cups (300g) cherry tomatoes, halved
  • 2 large eggs
  • 1/4 cup (60ml) heavy cream
  • 1/2 cup (50g) Gruyere or Parmesan cheese, finely grated
  • 1 tsp (5g) dried Italian herbs
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1g) salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roll out the chilled puff pastry sheet on the parchment paper.
  3. Lightly score a 1-inch (2.5cm) border around the edge of the pastry with a knife, without cutting all the way through.
  4. Dock the center area inside the border by pricking it several times with a fork to prevent excessive rising.
  5. In a mixing bowl, whisk together 2 eggs and heavy cream until smooth.
  6. Fold in the grated cheese, Italian herbs, garlic powder, salt, and pepper.
  7. Gently stir in the halved cherry tomatoes until they are well-coated in the egg mixture.
  8. Pour the tomato and egg mixture into the center of the pastry, spreading it evenly within the scored border.
  9. Beat the remaining egg with 1 tbsp of water and brush the mixture onto the 1-inch pastry border.
  10. Bake for 25–30 minutes until the edges have risen into a golden-brown wall and the egg center is set.