Italian Herb Tomato Cheese Danish Recipe

***_{Image credit: Jennine Rye/Tasting Table}***

Few things rival the joy of savoring a warm, buttery Danish pastry fresh from the oven, especially one bursting with flavors like this cheese and Italian herb tomato version by Jennine Rye from Tasting Table. These pastries combine crisp puff pastry with a savory blend of garlic and herb cream cheese, topped with juicy tomato slices, Parmesan, and basil for a taste of summer in every bite.

Ingredients:

7 ounces cream cheese
½ teaspoon dried Italian herb mix
¼ teaspoon garlic powder
⅓ teaspoon salt
¼ teaspoon black pepper
3 large vine tomatoes
1 (11-ounce) pack ready-rolled puff pastry
1 medium egg
2 tablespoons freshly grated Parmesan
2 tablespoons fresh basil leaves, sliced

***_{HexClad Hybrid Nonstick Frying Pan, 8-Inch, Stay-Cook Handle, Dishwasher and Oven Safe, Induction-Ready, Compatible with All Cooktops}***

Instructions:

Preheat and Prepare: Preheat the oven to 400°F. Line a baking sheet with parchment paper and another smaller baking sheet with paper towels.
Prepare Cream Cheese Mixture: In a bowl, combine cream cheese, Italian herbs, garlic powder, salt, and pepper. Mix well and set aside.
Slice and Drain Tomatoes: Slice tomatoes into ¼-inch thick slices. Place them on the paper towel-lined tray for 10 minutes to absorb excess moisture.
Prepare Egg Wash: Whisk the egg to create an egg wash.
Roll and Cut Pastry: Roll out the puff pastry on a clean surface. Cut it into 8 rectangles and place them on the prepared baking tray.
Assemble Pastries: Spread the cream cheese mixture onto the center of each pastry rectangle, leaving a ½-inch border. Brush the edges with egg wash.
Add Tomatoes: Place 2 tomato slices on top of the cream cheese on each pastry.
Bake: Bake the Danishes for 20-22 minutes until the pastry is golden and puffed.
Cool and Serve: Remove from the oven and let cool for 10 minutes. Just before serving, sprinkle with grated Parmesan and fresh basil.