This post may contain affiliate links. Please read our disclosure policy.
My roasted tomato puff pastry appetizer with a balsamic drizzle is a flavorful vegetarian appetizer that will please a crowd!
No, tomatoes aren’t in season right now, and that’s ok! Roasting the tomatoes brings out their flavor, so even the blandest winter tomatoes will taste better after you roast ’em.
This puff pastry appetizer would also be a great way to use up summer tomatoes, but unfortunately that’s so many months away that I don’t want to think about it right now.
Hope you all had a good Christmas (or at least a break). Ours was pretty low-key, which is just the way I like it. One of my favorite gifts was this book on champagne and caviar that my mom picked up for me for like $3.50 in the bargain bin of a local bookshop. Since I’m
a pretentious food blogger someone who appreciates the finer things in life when I can get my hands on them, I was tickled pink when I unwrapped it.
I also got like a year’s worth of my beloved Bath & Body Works Vanilla Bean Noel products because I’m basic like that. It was a good Christmas all around. Now, on to New Year’s!
I suggest cheating and buying the pre-made puff pastry for this appetizer. The whole idea behind this appetizer is that it’s easy to make. You can sometimes find pre-made puff pastry in rolled out sheets. I couldn’t find any, so I just bought the frozen kind that comes in blocks.
Not to worry, it’s very easy to roll out, so even those who do not like dealing with pastry can successfully work with it. You should unfold the rolled-out sheets (or roll out the block) while it’s still cold but not frozen for best results.
I hope you all have a fantastic New Year’s Eve and that 2017 brings good things your way!
Roasted Tomato Puff Pastry Appetizer
- 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
- 1/3 cup balsamic vinegar
- 1 tablespoon brown sugar
- 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.
- 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.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.