Sweetie Pie and Cupcakes

Roasted Tomato Puff Pastry Appetizer

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! Learn to make the roasted tomato puff pastry appetizer at SweetiePieAndCupcakes.com!

CourseAppetizer, Party Food, Tapas
CuisineAmerican, Italian

Servings	Prep Time
12Pieces	10minutes

Cook Time

35-45minutes

Servings	Prep Time
12Pieces	10minutes

Cook Time

35-45minutes

Ingredients

1-2 Heirloom TomatoesLittle tomatoes work well also
2tbsp olive oil
1/2tsp Garlic Powder
1-2 Garlic ClovesMinced
1/4tsp Dried Thyme
1/4tsp Dried Oregano
1/4tsp Herbs de Provence
1tbsp Basil
1/2tsp Salt
1/4tsp Pepper
1 Puff Pastry Dough
Balsamic Vinegar
1/4cup Mozzarella CheeseShredded

Instructions

Heat oven to 400 degrees F. Thaw out puff pastry dough. Frozen dough needs to be thawed in the fridge overnight.
Slice tomatoes and place the slices in a baking dish and drizzle about 2 tablespoons of olive oil. Salt and Pepper the tomatoes. Add garlic powder and minced garlic. Add Thyme, Oregano and Herbs de Provence. Roast the tomatoes in the oven for about 20 minutes.
Roll out the puff pastry dough into a large rectangle. Line a baking sheet with parchment paper and place the dough on top of the parchment paper.
When the tomatoes are done, spread the tomatoes out on top of the puff pastry dough. Top with sprinkle of mozzarella cheese (don’t go too crazy adding cheese as the pastry won’t cook well in the center from the cheese), and sprinkle more garlic powder or Italian seasonings as desired.
Bake for 20-35 minutes until the pastry is completely cooked through and lightly browned around the edges. Check to make sure the center is cooked. Allow the cheese to brown a bit. When done, remove from oven, allow to cool. Cut into squares with a pizza cutter.
Garnish with fresh basil and drizzle with balsamic vinegar. Enjoy!

Recipe Notes

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