- 2 egg yolks
- 1/4 cup crème fraîche
- 6 ounces (1 cup) smoked cheddar cheese, grated
- 1/2 teaspoon minced thyme
- 1 pinch of nutmeg
- 3/4 pounds green tomatoes, quartered
- 1/2 tablespoon extra-virgin olive oil
- 12 chilled puff pastry shells
How to make this recipe
Preheat the oven to 400°. Line a baking sheet with parchment paper. Place puff pastry shells on sheet tray and pierce centers with a fork. Bake for 10-15 minutes, until light golden brown. If the centers of the pastries rise, pierce shells a few more times to deflate. Decrease oven temperature to 350°.
In a small mixing bowl, combine the egg yolks, crème fraîche, cheddar, thyme, nutmeg, and season with salt and pepper. Spoon 1 tablespoon of the mixture into each of the shells, top with a few tomato quarters. Lightly drizzle with olive oil and season with salt and pepper. Bake for 10 minutes until the cheese is melted and tomatoes are lightly roasted and serve.