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I just had my first week of holidays in many moons and it was fantastic. It was the perfect opportunity to enjoy our house, without any plans or commitments. 

Since fall is going to be busy with the magazine coming out, the book release in English Canada, the debut of our new collection, and putting together the winter magazine issue (yikes!), we used the time to get the baby’s room ready. This made it all the more real that a tiny person is going to come into our lives in a few months—months that I know will go by too fast. 

I also took some time out to cook, just for myself, and it felt good. I tidied up while listening to music too loud, had time to reflect, and sometimes the hours even seemed to drag on (I can’t remember the last time I had to find a way to kill an hour before dinner) and it was amazing. 

I even thought about you guys a little bit. Here’s a summery recipe that’s perfect for entertaining. Eat it hot or cold.

  • ServesServes 4-6
  • Prep time5 min
  • Cook time20 min
  • Timeout-
  • FreezingFreezes well


  • 4-6 heirloom tomatoes of various colours, thinly sliced
  • 1 package store-bought puff pastry
  • 2 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh thyme
  • Salt and pepper, to taste
  • 2 cloves garlic, minced
For the salad
  • 1/2 cup fresh Italian parsley
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons fresh oregano
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Salt and pepper, to taste
  • 1/2 cup fresh Parmesan shavings


  1. Preheat the oven to 375˚F. Line a baking sheet with parchment paper. Set aside.
  2. Place the tomato slices on a paper towel so they don’t stain your counter. Set aside.
  3. Roll out the puff pastry (if not already done) and place it on the baking sheet. In a small bowl, combine the mustard, mayonnaise, thyme, salt and pepper, and spread the mixture on the puff pastry.
  4. Place the tomato slices on the pastry and sprinkle the garlic on top.
  5. Season and bake for 20 minutes or until the puff pastry is cooked and crispy.
  6. In a bowl, combine all the salad ingredients, aside from the Parmesan shavings, and season. Serve with salad and Parmesan shavings.
Recipe published on August 19, 2018