New Tomato, Garlic & Parmesan Danish Recipe

Combine dry ingredients

In a large mixing bowl or the bowl of a stand mixer, whisk together 3 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp instant yeast, and 1 tsp fine salt until evenly distributed.

Warm liquids

Warm 3/4 cup whole milk and 1 cup warm water to about 100-110°F (warm to the touch). Combine the warm liquids and add to the dry ingredients along with 3 tbsp softened unsalted butter and 1 whole egg.

Mix and knead

Mix with a dough hook on low-medium speed for about 6–8 minutes until a smooth, slightly tacky dough forms. If mixing by hand, knead on a lightly floured surface for 8–10 minutes. The dough should be cohesive and elastic but not sticky; add up to 2 tbsp extra flour if excessively sticky.

First rise

Shape dough into a ball, place in a lightly oiled bowl, cover tightly with plastic wrap, and let rise in a warm draft-free area until doubled in size, about 60–75 minutes.

Prepare butter block

While dough rises, prepare the butter: press 12 tbsp cold unsalted butter between two sheets of parchment into a flat 7x7 inch square about 1/4–1/2 inch thick. Chill in refrigerator until firm but still pliable, about 20–30 minutes.

Roll dough

After the dough has doubled, turn it out onto a lightly floured surface and roll into a 10x10 inch square approximately 1/4 inch thick. Chill the rolled dough in the refrigerator for 15 minutes so it is cool but not hard.

Enclose butter

Place the chilled butter block in the center of the dough square on a diagonal so the points of the butter align with the midpoints of the sides of the dough. Fold each corner of the dough over the butter to fully enclose it, sealing edges.

First fold and roll

With the butter enclosed, roll the package into a rectangle roughly 8x12 inches. Do a letter fold (fold one short end to the center, then the other short end over it) to create three layers. Wrap in plastic and chill 20–30 minutes.

Repeat folds

Repeat the roll (into an 8x12 rectangle) and letter fold two more times, chilling 20–30 minutes between each fold. In total perform 3 letter folds (gives you about 27 layers). After the final fold chill the dough at least 30 minutes to firm up before shaping.

Prepare tomatoes

While dough chills, seed and chop enough ripe tomatoes to measure 2 cups. For a more concentrated flavor, drain excess juices by placing chopped tomatoes in a fine sieve for 10 minutes, pressing lightly to remove watery liquid.

Cook filling

Heat 2 tbsp extra-virgin olive oil in a medium skillet over medium heat. Add 1 finely minced shallot and sauté 1–2 minutes until translucent. Add 2 cloves finely minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add the drained chopped tomatoes, 1 tsp fresh thyme leaves (or 1/2 tsp dried), 1 tsp granulated sugar, 3 tsp salt, and 1 tsp freshly ground black pepper. Simmer gently for 8–10 minutes until the tomato mixture is slightly reduced and thickened. Taste and adjust seasoning.

Cool and finish

Remove filling from heat, stir in 3 tbsp grated Parmesan cheese, and let cool completely. The filling should be thick and spreadable so it won't over-moisten the laminated dough.

Shape Danish

Preheat oven to 400°F (200°C). Line a baking sheet with parchment. On a lightly floured surface, roll chilled laminated dough into a 12x12 inch square about 1/4 inch thick. Using a 3.5–4 inch round cutter (or square cutter), cut out 8 rounds. Transfer rounds to the prepared baking sheet, spacing about 1 inch apart.

Create centers

Using the back of a spoon or your thumb, gently press the center of each round to create a shallow well, leaving a raised rim to hold the filling. Do not press all the way through.

Fill and egg wash

Whisk together 1 egg and 1 tbsp water to make an egg wash. Brush the raised rims lightly with egg wash (this helps browning and seals). Spoon about 1.5–2 tbsp of the cooled tomato-garlic-Parmesan filling into the center well of each Danish. Sprinkle about 1/2 tsp additional grated Parmesan over each filled center and optionally a light pinch of coarse sea salt on the rim.

Bake

Bake in the preheated 400°F oven for 12–16 minutes, rotating the tray halfway through, until the pastry is puffed and deep golden brown and the filling is set and bubbling lightly.

Finish and garnish

Remove from oven and immediately brush exposed pastry rims lightly with remaining egg wash if desired for shine. Let cool on the sheet for 5 minutes, then transfer to a wire rack. Sprinkle the remaining 1–2 tbsp grated Parmesan over the hot centers and garnish with fresh basil leaves (about 1 leaf per Danish, torn) before serving.