Description
This Roasted Tomato Puff Pastry Appetizer combines the sweetness of grape or cherry tomatoes roasted with fragrant herbs and garlic, layered over flaky puff pastry, and finished with a luscious balsamic vinegar reduction. Perfect for a party snack or elegant starter, this easy-to-make dish offers a delightful mix of textures and flavors that impress with minimal effort.
Ingredients
Scale
Tomatoes and Seasoning
- 1 package little tomatoes (grape, cherry, etc.)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1 teaspoon fresh thyme leaves (removed from stems)
- 1 teaspoon Herbs de Provence or Italian seasoning
- Salt and freshly ground black pepper, to taste
Puff Pastry
- 1 sheet frozen puff pastry (thawed according to package instructions)
Balsamic Reduction
- 1/3 cup balsamic vinegar
- 1 tablespoon brown sugar
Instructions
- Thaw Puff Pastry: If your puff pastry is frozen, thaw it according to the package directions. Note that unrolled sheets often require overnight thawing in the refrigerator, but microwave thawing can be used if short on time.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and position the rack in the middle. Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Roast the Tomatoes: Place the tomatoes in a baking dish and toss with approximately 1 tablespoon of olive oil. Season evenly with garlic powder, fresh thyme leaves, Herbs de Provence or Italian seasoning, salt, and pepper. Roast in the oven for 20 minutes until tomatoes soften and start releasing their juices.
- Make Balsamic Reduction: While the tomatoes roast, combine balsamic vinegar and brown sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the liquid reduces by half and thickens slightly, about 10 minutes. Remove from heat and set aside.
- Roll Out Puff Pastry: If your puff pastry sheet is not pre-rolled, lightly flour a surface and roll it out into a roughly 12-inch square or rectangle to comfortably fit your baking sheet.
- Assemble and Bake: When the tomatoes have about five minutes left roasting, place the puff pastry sheet on the prepared baking sheet. Spoon the roasted tomatoes and their flavorful juices evenly over the pastry. Return to oven and bake for 15-20 minutes, until the pastry is puffed and golden brown.
- Serve: Remove the puff pastry from the oven and let cool slightly. Cut into squares using a pizza cutter or sharp knife. Drizzle each piece with the balsamic reduction using a spoon. Serve immediately for best texture and flavor.
Notes
- Use grape or cherry tomatoes for their natural sweetness and bite-sized shape.
- Fresh thyme enhances the roasted tomato aroma; if unavailable, substitute with dried thyme but reduce quantity.
- The balsamic reduction adds a sweet and tangy contrast—ensure it doesn’t over-reduce to avoid bitterness.
- For extra flair, add a layer of goat cheese or shredded mozzarella under the tomatoes before baking.
- Serve warm to maintain the puff pastry crispness; leftovers can be reheated in a low oven.
- Adjust seasoning to taste; herbs de Provence and Italian seasoning may vary in salt content.
