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Roasted Tomato Puff Pastry Appetizer

A delicious vegetarian appetizer that really brings out the flavor in tomatoes.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6
Course: Appetizer
Cuisine: American

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

    Cup of Yum
  1. 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).
  2. Pre-heat oven to 400F. Move the rack to the middle position. Line a baking sheet with parchment paper.
  3. 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.
  4. 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.).
  5. 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).
  6. 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.
  7. 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.