It’s officially summer — woohoo!! For most people summer means excitement about pool parties, beach time, and travel plans. As for me, I’m excited about the PRODUCE! Sure, every season has some tasty things to offer, but nothing beats summer. Its just so darn abundant, and everything tastes like it came straight from your garden — especially the tomatoes. To celebrate, I’m making these tomato puff pastries. They’re a little indulgent (because of the pastry dough) but are a great way to highlight summer’s fresh, flavorful tomatoes. Plus, they’re fast and easy to make. Here’s how you do it:
First, buy some frozen puff pastry dough.
Let the dough thaw in the fridge for a few hours, or thaw it at room temperature for 20-30 minutes (not more–you want it to be very cold). Preheat the oven to 400. Lay a sheet of the pastry dough on a parchment-lined baking sheet and using a pizza cutter, cut it into 6 pieces.
Using a fork, stab little holes all over the middle only of each pastry square — leave about a 1/4 to 1/2 inch border around each square. This will ensure that the edges puff up while the middle, where you’ll lay the toppings, stays put.
Top the middle portion with thinly sliced tomatoes and onions, plus your cheese of choice, some fresh oregano leaves, and salt & pepper. This time I used Manchego cheese, but any cheese that melts well will do. Goat cheese is also delish.
After adding the toppings, paint the edges of each square with egg wash (a.k.a. a beaten egg) which helps the pastry come out shiny and golden. Then bake at 400 for 15-20 minutes or until edges are golden brown and puffed, and ingredients in the middle look cooked.
Serve these little pastries alongside a green salad for a quick, balanced meal. Serving size = 1-2 tarts — they’re quite rich!
- Frozen puff pastry dough
- Thin tomato slices
- Thin onion slices
- 1 cup shredded cheese (your choice)
- 1 egg beaten
- 1 tbs of fresh oregano leaves
- Pinch of salt
- Pinch of dried thyme
- Let the dough thaw in the fridge for a few hours, or thaw it at room temperature for 20-30 minutes (not more–you want it to be very cold). Preheat the oven to 400. Lay a sheet of the pastry dough on a parchment-lined baking sheet and using a pizza cutter, cut it into 6 pieces.Using a fork, stab little holes all over the middle only of each pastry square — leave about a ¼ to ½ inch border around each square. This will ensure that the edges puff up while the middle, where you’ll lay the toppings, stays put.Top the middle portion with thinly sliced tomatoes and onions, plus your cheese of choice, some fresh oregano leaves, and salt & pepper. This time I used Manchego cheese, but any cheese that melts well will do. Goat cheese is also delish.
- After adding the toppings, paint the edges of each square with egg wash (a.k.a. a beaten egg) which helps the pastry come out shiny and golden. Then bake at 400 for 15-20 minutes or until edges are golden brown and puffed, and ingredients in the middle look cooked.
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