This roasted tomato puff pastry appetizer with a balsamic vinegar drizzle is easy to make and full of flavor. Roasted tomatoes, fresh basil, and melted mozzarella top this pastry tart. Your party guests will fight over the last one!
Roasted Tomato Puff Pastry Appetizer
I know what you might be thinking… tomatoes are not in season right now. But what the hey! You can make any tomato taste amazing when you roast it in the oven with some olive oil, salt, pepper and garlic. And as tempted as you might be to just eat these up right out of the oven along with a few slices of mozzarella, hold your horses there! I want to share this most amazing appetizer recipe with you before you do that 🙂 This roasted tomato puff pastry appetizer tastes just like pizza, but on puff pastry! I know! I’m dancing too!
If you are scared to make your own puff pastry or don’t have the time, then you can buy puff pastry dough in the freezer section of the grocery. Just make sure to thaw it out in the fridge the night before using it for this recipe. When you are making puff pastry at home, it requires about 4 turns of the dough throughout the day. It really isn’t hard, you just have to remember to take it out of the fridge, roll it out and fold it over 4 times. But trust me when I say it’s totally worth it!!! You can make all kinds of delicious treats and desserts with puff pastry including raspberry tarts and lemon rolls. Learn to make puff pastry dough here.
Tips for making the Roasted Tomato Puff Pastry Appetizers:
- Keep puff pastry dough chilled in the refrigerator until you are ready to roll it out and use it. You can let it sit out on the counter for a few minutes while you prep to make it easier to roll out.
- It’s okay to flour your surface and the puff pastry as well to keep it from sticking and to keep the butter layer from breaking through.
- Line a baking sheet with parchment paper and then move the rolled out pastry to the parchment paper.
- Place the tomatoes and garlic mixture on top of the pastry. Don’t go too crazy adding cheese or the puff pastry will have a hard time cooking in the middle. Also be careful adding too much olive oil to the pastry. You can always drizzle it later or provide a bowl with olive oil and balsamic for dunking.
- Coat the edges with an egg wash to help it turn a golden brown.
- Bake the puff pastry long enough that the center cooks through. You can also cut the pastry into small squares at the beginning and decorate each one and bake them cut up. Look for the edges to puff up and turn a golden brown. The cheese should also brown a bit.
- Cut the pastry into squares and drizzle with balsamic vinegar! Enjoy!