Spinach, Mushroom and Bacon Puff

Roll the puff pastry: Sprinkle your counter with the flour. Using a rolling pin, or a long glass bottle (like a wine bottle!) roll out each square of puff pastry dough into a 10x10-inch square. Place each on a parchment-lined baking sheet. Use a paring knife to score a 1/2-in. border around each pastry square (but make sure not to cut all the way through!), then use a fork to prick holes all over the pastry. Bake in the centre of the oven until the crust just starts to turn golden and puffy, 13-15 min.

Prep: Meanwhile, wash and dry all produce. Finely chop the chives. Thinly slice the mushrooms. Cut the peameal bacon into 1/2-inch slices.

Cook the filling: Heat a large non-stick pan over medium-high. Add a drizzle of oil, then the onion and mushrooms. Cook, stirring often, until veggies are golden-brown, 5-7 min. Stir in the bacon, spinach, half the chives and the cream cheese. Stir until spinach is wilted, 1-2 min.

When the puff pastry has finished baking, divide the bacon mixture over the 2 puff pastry sheets. Return to the oven and bake until the crust is golden-brown, 10-12 more min.

Cook the tomatoes: Meanwhile, halve the tomatoes. Add another drizzle of oil to the pan over medium. Add the tomatoes, cut-side down. Cover and cook until tomatoes are tender, 6-8 min. Flip the tomatoes over and sprinkle with the remaining chives.