Fluffy puff pastry serves as a delicious foundation for a sumptuous topping of herbed cheese and heirloom cherry tomatoes. Garnish with fresh herbs, such as parsley and thyme, for added color and flavor.
Tomato & Herbed Cheese Pastries
Serves: 16
Ingredients
- ½ cup heirloom cherry tomatoes, halved crosswise
- ¼ teaspoon fine sea salt, divided
- ½ (17.3-ounce) package frozen puff pastry (1 sheet), slightly thawed
- 1 egg, room temperature, lightly beaten
- 1 tablespoon water
- 1 tablespoon olive oil
- ⅛ teaspoon finely ground black pepper
- 6 tablespoons garlic and herb Gournay cheese*
- Garnish: chopped fresh parsley, chopped fresh thyme, and olive oil
Instructions
- Preheat oven to 375°F. Line a large, rimmed baking sheet with parchment paper.
- Sprinkle tomatoes with ⅛ teaspoon salt. Place tomatoes cut side down on a paper towel to absorb excess moisture, approximately 15 minutes.
- On a lightly floured cutting board, roll out puff pastry sheet into a 9-inch square. Using a sharp knife, cut puff pastry sheet into 16 (2¼-inch) squares. Using a knife, score a 2⅛-inch square in center of each puff pastry square**. Using a small fork, prick inside the 2⅛-inch scored square of each puff pastry square.
- In a medium bowl, whisk together egg and 1 tablespoon water to make an egg wash. Lightly brush egg wash onto ⅛-inch border of puff pastry squares.
- In a small bowl, stir together tomatoes, olive oil, pepper, and remaining ⅛ teaspoon salt.
- Using an offset spatula, spread approximately 1 teaspoon cheese within the egg washed border of each puff pastry. Top evenly with tomato mixture as desired.
- Bake until edges of pastries are golden brown and puffed, approximately 14 minutes. Serve warm or at room temperature within 2 hours.
- Just before serving, garnish pastries with a sprinkle of fresh herbs and a drizzle of olive oil, if desired.
Notes
*We used Boursin.
**The puff pastry should still be firm enough to score straight lines. If it gets too warm, then it will be difficult to cut.
**The puff pastry should still be firm enough to score straight lines. If it gets too warm, then it will be difficult to cut.
