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Photo, Erik Putz.
When markets brim with the red, yellow and pink hues of cherry, beefsteak and heirloom tomatoes, here’s how to welcome them back into your kitchen.
1 whole garlic head
2 tbsp extra-virgin olive oil, divided
1 sheet PC Butter Puff Pastry, thawed
1 cup quark cheese
4 tsp finely chopped chives
1/2 tsp salt
1/4 tsp pepper
400 g heirloom tomatoes, various sizes and colours, sliced or halved
sea salt, (optional)
pepper, (optional)
fresh basil leaves
mircogreens or baby arugula
PREHEAT oven to 400F, then line a baking sheet with parchment.
CUT off and discard top of garlic. Place bulb on a large piece of foil. Drizzle with 1 tsp of the oil, then wrap with foil. Roast until garliccloves are soft, about 50 min.
ROLL puff pastry to a 14 × 10-in. rectangle on a lightly floured surface, then place on prepared sheet. Prick pastry all over with a fork. Refrigerate for 15 min.
BAKE until golden brown, about 12 min. Let cool on a rack for 20 min.
SQUEEZE garlic from bulb into a bowl. Mash into a paste with a fork, then stir in quark, chives, 1 tbsp oil, salt and pepper. Spread over pastry, leaving a border. Arrange tomatoes on top and sprinkle with sea salt and pepper. Drizzle with remaining 2 tsp of oil, then garnish with basil and microgreens.
Calories 184, Protein 6g, Carbohydrates 15g, Fat 11g, Fibre 2g, Sodium 246mg.
Kitchen Tip: Quark is a low-fat, spreadable cheese with a tangy finish.
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