Delicious, buttery and flaky Roasted Tomato and Puff Pastry Tartlets is the perfect crowd pleaser to make on a whim!
It’s a party!
Guests will be delightfully entertained by these easy slow roasted balsamic cherry tomato puff pastry pockets. Other recipes perfect for entertaining are these Watermelon Canapés, Beetroot Hummus with Crudités or these Coconut and Parmesan Crumbed Mushrooms. You have to try them all!
Easy Roasted Tomato and Puff Pastry Tartlets Recipe with Puff Pastry
So, let’s get into it.
These easy-to-make roasted tomato puff pastry tartlets are made with store bought puff pastry. It’s so delicious and can be used in an array of ways. Most importantly, it is a huge time saver in the kitchen. In no time, you can have delicious pastry treats for everyone to enjoy. Therefore, you should ALWAYS have a roll of puff pastry in the freezer.
I recommend serving these puff pastry tartlets with a great selection of condiments and jams, like these yummy nibbles from Food Ink Chef. Trust me, they are simply divine!
How To Make Roasted Tomato Tartlets for Entertaining
First off, make sure your roll of puff pastry is properly thawed by the time you are ready to start. Begin with the tomatoes and prep them for the oven. I like to roast them with balsamic vinegar, olive oil and rosemary before hand.
Use different kinds of cherry, rosa and vine tomatoes and allow these to slow-roast until reduced and sweet. Dust a clean surface with flour, roll out your puff pastry and cut into smallish squares.
Next, simply scoop a spoonful of roasted tomatoes in the centre and fold the sides up to create a parcel. Lastly, spread with egg wash and bake until golden and crispy.
TIP: you can spruce up your tartlets by combining caramelised onion, brie, fresh herbs or pesto with the roasted tomatoes.
The puff pastry world is your oyster!
More Recipes with Puff Pastry to try:
Leek, Mushroom and Tomato Tartlets
Herb and Nut Crusted Salami, Spinach and Tomato Tarts
Chicken, Leek and Mushroom Pot Pies
Bar One and Marshmallow Pinwheels
|Prep Time||10 min|
|Cook Time||40 min|
- 1 roll puff pastry store bought
- 400 gr rosa or cherry tomatoes halved
- 15 ml olive oil
- 15 ml balsamic vinegar
- 2 sprigs rosemary
- 1 large egg for egg wash
- condiments to serve
- seasoning to taste
- In an oven safe dish, arrange the tomatoes and drizzle with olive oil and vinegar. Roast in the oven for 20 minutes at 230 degrees Celsius, checking regularly.
- Once the tomatoes are reduced and caramelised, remove them from the oven to cool.
- Dust a clean surface with flour and roll your puff pastry out to a thickness of about 5 mm.
- Cut into same size squares, and scoop a spoonful of tomato filling in the centre. Fold the sides inwards to form a parcel.
- Place the tartlet on a baking tray and brush with egg wash before baking it in the oven until golden and crispy, for about 20 minutes. Season to taste.
- Serve with a selection of condiments.