Starters & Snacks
- 2 ripe, firm tomatoes, cut into 1/4-inch rounds
- 1/8 tsp. kosher salt
- 1/3 cup Duke’s Mayonnaise
- 2 tsp. freshly squeezed lemon juice
- 1/4 tsp. freshly ground black pepper
- 1 sheet frozen puff pastry, thawed according to package directions and chilled
- 1 Tbsp. extra-virgin olive oil
- Flaky sea salt for sprinkling
- Chopped fresh herbs, such as basil, thyme, or tarragon, for sprinkling
- Line a baking sheet or large platter with a double layer of paper towels. Arrange the tomato slices in a single layer on the paper towels, sprinkle with the salt, and set aside for 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 400°F.
- Stir the Duke’s Mayonnaise, lemon juice, and pepper together in a small bowl
- set aside.
- Line a second baking sheet with parchment paper. Unfold the puff pastry and gently press together any cracks in the seams. Use a sharp knife to score the perimeter of the dough 1-inch from the edge, making sure not to cut all the way through the dough. Pierce the surface of the dough inside the scored rectangle with a fork so that the center of the pastry does not puff in the oven.
- Spread the mayonnaise mixture in an even layer over the center of the puff pastry. Pat the tops of the tomato slices dry with a new paper towel, then arrange in a single layer on top of the mayonnaise.
- Bake until golden-brown and crisp, 20 to 22 minutes. Remove from the oven and let cool slightly, about 5 minutes. Drizzle with the olive oil and sprinkle with flaky sea salt and herbs.