1 Sheet frozen puff pastry, thawed
2 Medium-sized heirloom tomatoes
1 egg, beaten
Heat oven to 400 degrees. Place puff pastry sheet on a lightly greased or parchment-lined baking sheet. Brush with egg and bake for 15 minutes or until lightly-golden.
While the puff pastry is baking, cut off the tops of the tomatoes, seed and slice. You can slice them into rounds or half moons, depending on the shape of the tomato.
Remove the puff pastry from the oven and let cool, but keep oven on. When cool, arrange tomatoes on the pastry, drizzle with olive and sprinkle with salt and fresh-ground black pepper. Place back in the oven for five minutes to heat the tomatoes. Drizzle again with olive oil and finish with fleur de sel. Serves four.