In this episode of Bake It Up A Notch, Erin Jeanne McDowell makes tomato pies two ways—this is filled with garlic-roasted tomatoes and creamy brie.
extra-virgin olive oilfresh thyme, chopped, plus extra sprigs for finishingouncesRoast the tomatoes:
Heat the oven to 400°F/204°C. Spread the tomatoes and garlic in an even layer on an unlined baking sheet. Drizzle the olive oil over the tomatoes and toss well to combine. Sprinkle the rosemary and thyme evenly over the mixture, then season with salt and pepper. Transfer the baking sheet to the oven and roast until the tomatoes are blistered and appear collapsed, 25 to 30 minutes. Let the tomatoes cool completely. Raise the oven temperature to 425°F/218°C.
While the tomatoes cool, roll out the puff pastry on a lightly floured surface to ¼ inch / 3 millimeter thick, a little larger than 15x15-inch / 38x38-centimeter square. Transfer it to a parchment-lined baking sheet in an even layer over the tomatoes. Fold the uncovered edges up over the tomatoes, encasing the perimeter of the filling. Brush the egg wash evenly over the exposed puff pastry.
Transfer the baking sheet to the oven and bake until the crust is evenly golden brown and very crisp, 30 to 35 minutes. Garnish with the extra rosemary and thyme sprigs, if using. Allow the pie to cool for 15 minutes before serving.
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