Roasted Tomato Puff Pastry Appetizer
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Roasted Tomato Puff Pastry Appetizer
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A delicious vegetarian appetizer that really brings out the flavor in tomatoes.
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Ingredients
- One package little tomatoes (grape, cherry, etc.)
- 1 tablespoon olive oil
- garlic powder
- fresh thyme
- Herbs de Provence or Italian seasoning
- salt & pepper
- 1 sheet frozen puff pastry
Balsamic drizzle:
- 1/3 cup balsamic vinegar
- 1 tablespoon brown sugar
Instructions
- If frozen, thaw puff pastry according to package directions (note that the kind that isn't rolled out usually requires thawing overnight unless you want to thaw it in the microwave).
- Pre-heat oven to 400F. Move the rack to the middle position. Line a baking sheet with parchment paper.
- Place tomatoes in a baking dish and toss with about a tablespoon of olive oil. Sprinkle with some garlic powder, fresh thyme (take the leaves off the stems), herbs de Provence, and salt & pepper. Roast tomatoes for 20 minutes.
- Meanwhile, make the balsamic drizzle by combining the balsamic vinegar and brown sugar in a small pan. Cook on medium heat until it’s reduced by half (about 10 min.).
- If your puff pastry isn't rolled out, roll it out on a lightly floured surface into a sheet that's about 12 inches long (it should comfortably fit on the baking sheet).
- When the tomatoes are almost done, place the puff pastry on the baking sheet. Spread the tomatoes (and the leftover oil/juice) onto the pastry. Bake for 15-20 minutes, or until the pastry is cooked and lightly browned.
- Cut into squares (I used a pizza cutter!), use a spoon to drizzle the balsamic reduction on each piece, and serve immediately.
Notes
- If you don't want the edges of the puff pastry to be quite as puffy, prick its edges with a fork prior to baking.
- Don't let the puff pastry get too warm or it won't turn out as well.
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