Puff Pastry Pizza With Roasted Tomatoes Goat Cheese and Tarragon Hazelnut Chimichurri

by Pamela

Puff Pastry Pizza

Puff Pastry Pizza

Ah, puff pastry…what’s not to like about it…butter, flaky dough and more buttery taste.  And what’s  more summery than a plethora of tomatoes fresh from the garden.  Okay, plethora is making it sound rather delicate.  We’re being overrun with tomatoes.  I’m not really complaining so much as I am getting overwhelmed with all the things to do with them.  Besides, eating tomatoes fresh out of hand…er garden.

Craig has been dunking them in hummus and I’ve been making tomato sauce as fast as it can be inhaled.  But I needed something else.  So I cracked open The French Laundry Cookbook by Thomas Keller.  If you think Julia Child’s cooking is difficult, you should check out some of the recipes in here.

So I found his version of pizza in: Heirloom Tomato Tart with Nicoise Olive Tapenade, Mixed Field Greens, and Basil Vinaigrette.  Sound fancy and delicious?  Not to worry, I’ve simplified it but it still tastes great.  I’ve also changed out the olive tapenade, mostly because I’m not an olive fan.

If you and your guy are pizza fans, this is something you’re going to make over and over.  It’s that good.  Plus, it’s a little lighter in the belly than the usual slices you get from your usual pizza place.

Words of Wisdom

If your guy is a huge pizza fanatic, and you are trying to get him to slim down or at least not eat so much of the pie – don’t nag him to stop eating it.  He’s not going to stop.  In fact, the more you ride him to quit eating it, the more he’s going to do it.  Kind of like when you tell a child that they can’t see something, they will do everything in their power to sneak a peek.  Instead, serving him some different kinds of pizza, like the one below, can help satiate his need for the pie, but it will be at least a bit healthier.  And you can partake as well.  I’m not saying this is uber health food, it’s not, but at least you know what’s going into it and it’s not as fat laden as a meat monster double cheese takeout.


  • 1/2 Cup Olive Oil (divided)
  • 5 Medium Heirloom Tomatoes (2 peeled, 3 unpeeled – although you don’t have to peel the tomatoes)
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 2 Teaspoons Thyme Leaves
  • 5 Ounces Herbed Goat Cheese
  • 3 Tablespoons Fresh Tarragon
  • 1/4 Cup Toasted and Roughly Chopped Hazelnuts
  • 1 Small Clove Garlic
  • Juice From 1/2 Lemon
  • Hazelnut Oil
  • 1 Sheet Puff Pastry


For The Tomatoes:

Preheat oven to 250 degrees Farenheit.

Line a baking sheet with foil and lightly brush it with olive oil.  Slice 2 of the tomatoes into 1/4 inch slices.  Place the slices on the lined baking sheet and drizzle with olive oil, sprinkle with salt, black pepper, and thyme leaves.  Roast the tomatoes for 45 minutes to 1 hour.  Tomatoes should be slightly dried but still be moist.  These can be done a day ahead of time.  Just store them in a sealed container and put them in the refrigerator.

Slice the remaining tomatoes into 1/8 inch slices and put them on a baking sheet lined with a kitchen towel (don’t use terry cloth or you’ll be picking fuzz off of your tomatoes).  If you chose to only peel some of the tomatoes, these are the tomatoes you should be slicing and placing on the towel.  Drizzle these tomatoes with olive oil and season with salt and pepper.  Put them in the refrigerator for 1- 5 hours.  You’ll see that these too have slightly dried a bit.

For The Chimichurri:

In a food processor (or blender) puree the tarragon, garlic, lemon juice and add enough hazelnut oil to allow the mixture to become the consistency of pesto.  Scoop mixture into a bowl and stir in chopped hazelnuts to combine.

For The Puff Pastry:

Preheat oven to 375 degrees Farenheit.  On a lightly floured surface, roll out one sheet of the puff pastry to roughly 1/8 inch thickness.  If it’s warm, place the pastry on a baking sheet and put it in the freezer for 15 minutes (the dough is easier to cut when it’s cold).  Cut pastry into 3-6 inch rounds.  Place each round on a baking sheet and prick several times with a fork.  Top each pastry round with a slice of roasted tomato.  Bake for 25 – 35 minutes or until the tops and bottoms of the pastries are brown and crisp.

To Assemble:

While pastries are still warm, top with a slice of goat cheese and 1 or 2 slices of the chilled tomatoes.  Finally spoon some of the tarragon hazelnut chimichurri over the top.


{kiss my spatula} August 7, 2009 at 5:28 am

these look amazing – and the perfect use for summer tomatoes!

Mathilde's Cuisine August 7, 2009 at 3:05 am

A very creative recipe! Well done

Pamela August 7, 2009 at 8:01 am

Thank you!

Janice August 6, 2009 at 10:58 pm

This looks amazingly delicious, and it looks very healthy. I’m going to make this for my bf, I’m sure he won’t miss the pizza when he eat this.

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