Since we put in a huge garden this year we have more tomatoes than we know what to do with, I have made salsa, given some to neighbors, froze some and when I saw a great recipe for a tomato and puff pastry appetizer I knew I would have to make that!
My blog for The Secret Recipe Club this month, Sid’s Sea Palm Cooking is a great mix of sweets, Middle Eastern and Indian inspired dishes and appetizers. I knew I needed to make something with all those tomatoes and thankfully I found something great. The puff pastry with tomatoes was such an easy appetizer to make and it was seriously delicious. We ended up having this for dinner one night with a salad and some beers. It was a great excuse to use up all more tomatoes.
The tomatoes get a great roasted flavor, the basil is perfect and hello cheese and puff pastry!
- 1 sheet Puff Pastry, thawed and unfolded
- 2-3 large tomatoes, thinly sliced
- ½ cup Parmesan Cheese
- ½ cup mozzarella
- 2 tbsp melted butter
- 1 tsp Italian Seasoning
- 2-3 leaves of basil, cut into chiffonades
- Take your rolling pin and roll the puff pastry out a little. Place on a large baking sheet.
- Brush the melted butter on the puff pastry
- Place the sliced tomatoes to fill the puff pastry leaving about an inch on each side.
- Top with Parmesan cheese, Italian seasoning, basil and salt/pepper.
- Bake at 375 for 15 to 20 minutes, or until pastry is golden brown.