We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Tomato and Goat Cheese Puff Pastry Flatbread
Entertain with ease — make this no-fuss tomato flatbread recipe and get appetizers on the table in a snap. Open a bottle of prosecco and pass around some olives and fruit, and you've got a party going in no time.
- All-purpose flour, for dusting
- Salt and pepper, to taste
- One 4-ounce package soft goat cheese, crumbled
- 2-3 heirloom tomatoes, sliced
- 2 cloves garlic, minced
- 2 Tablespoons parsley, chopped
- 1 sprig rosemary, chopped
- 1 Teaspoon thyme, chopped
- 1 sheet frozen puff pastry, thawed
Calories Per Serving438
Folate equivalent (total)100µg25%
Tomato Tarts Puff Pastry Appetizer
Tomato Tarts Puff Pastry Appetizer - individual circles of buttery puff pastry topped with grated mozzarella cheese and a garden-fresh tomato. These are just as easy to make as my Puff Pastry Cookies. Let me show you how to make one of the easiest and delicious puff pastry appetizers ever.
Aren't these tomato tarts puff pastry appetizers the cutest? They were super easy to put together as well. In fact it only took me 20 minutes to assemble and get them in the oven. It only took me that long because I had to take photos!
Find the most delicious recipes here
Tomatoes - could use sweet beefsteak, heirloom or other kind?
Coat bottom of small individual skillet (oven proof) with olive oil and Sherry vinegar and Summer Savory. Cuts Jet Star tomatoes in half, squeezes out excess juice and places them cut side up in pan (bilini? Pan?).
Puts a round of puff pastry over top, puts in wood burning oven.
Turns it upside down onto a plate.
Tops with dollop of herbed goat cheese mousee (could do craime fraiche?)
Video of how to make: http://www.cookingchanneltv.com/videos/fore-streets-tomato-tart.html
The show (mentioned above) gives a quick description of how they make this. The thing they said was that the chef uses Jet Star tomatoes and it's only available certain times a year. I thought the tomato they used looks like Campari tomatoes so I just used some of those. I drizzled some Sherry vinegar and olive oil into the bottom of an oven safe skillet about 2-3 Tbsp of each sprinkle some summer savory in the mix then cut tomatoes in half and remove the seeds and excess liquid and place the tomatoes on the vinegar and oil skin side down place a round of puff pastry just the same size as the inside of the pan over the tomatoes place the pan into a 400 degree oven until the puff pastry puffs and browns slightly remove the tomato tart from the pan by flipping it out onto a serving dish so the puff pastry in on the bottom and the tomatoes on top top with a big scoop of goat cheese mousse (recipe below).
I made the goat cheese "mousse" by bringing about 3-4 oz of goat cheese to room temperature use a hand held mixer to soften the goat cheese further and add a few tablespoons of heavy cream (or milk) to the cheese in a separate bowl I beat about 1/4 cup heavy cream and whipped it then folded it into the creamy goat cheese fold in a pinch of salt, pepper and chopped fresh thyme and chives. I wanted the texture to be light an fluffy as it looked on the show so that's why I folded the cream in like that.
This was very good with the vinegar and herbs and the goat cheese mousse but I might have left the whole thing in the oven another 5 minutes after it started to brown because the dough on the inside (near tomatoes) was almost under done.
Tomato Bacon Goat Cheese Puff Pastry Appetizer
- Author: Madison Wetherill
- Prep Time: 10 minutes
- Cook Time: 20-25 min
- Total Time: 1 minute
- Yield: 5 - 10 slices 1 x
- Category: Appetizer
This?Tomato Bacon Goat Cheese Puff Pastry Appetizer?is the perfect pre-dinner snack when you’re hosting friends and family! It’s so quick to throw together and enjoy while dinner finishes cooking. A simple frozen puff pastry topped with ?crispy bacon pieces, dollops of goat cheese and sliced grape tomatoes makes a quick appetizer that everyone will enjoy!
- 1/2 puff pastry sheet, thawed
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon of [amazon_textlink asin='B01J8JH2XQ' text='Mrs. Dash No Salt Italian Spices' template='ProductLink' store='joyfullymadwp-20' marketplace='US' link_id='de9c72b1-6e3b-11e7-ab5f-092fcfba5252']
- 3 strips cooked bacon, chopped into pieces
- 6 – 8 grape tomatoes, sliced in half vertically
- 1/4 cup garlic and herb goat cheese
- Remove puff pastry from freezer ahead of time to thaw – DO NOT thaw in microwave
- Unfold puff pastry sheet once thawed and cut in half with a pizza cutter or sharp knife
- Using the pizza cutter, score around the edges of the puff pastry, about 1/4 inch from the edge.
- In a small bowl, mix together olive oil, honey, salt, pepper and[amazon_textlink asin='B01J8JH2XQ' text='Mrs. Dash No Salt Italian Spices' template='ProductLink' store='joyfullymadwp-20' marketplace='US' link_id='de9c72b1-6e3b-11e7-ab5f-092fcfba5252']. Brush mixture onto puff pastry, inside the scored edges.
- Arrange small spoonfuls of goat cheese, bacon crumbles and tomatoes around the center of the puff pastry.
- Bake for 20-25 minutes, until puff pastry is golden brown.
- Cut into individual pieces and serve immediately!
- You can use cherry tomatoes instead of grape tomatoes, if preferred. Grape tomatoes are the oblong ones, cherry tomatoes are smaller and round.
- Save the second half of the puff pastry for a breakfast puff pastry the next morning or this easy dessert one!
- Regular goat cheese is fine for this recipe too, but I prefer the garlic and herb goat cheese for a more complex flavor.
Did you make this recipe?
Tag @joyfullymad on Instagram and hashtag it #jmrecipes
The light honey, olive oil base to this puff pastry is one of my favorite parts! It’s a base I have used on other puff pastry recipes in the past and I think it really makes the dish. However, if you want more of a truly savory appetizer, just omit the honey and use the olive oil part of the base. It’s still a great base for the puff pastry!
1. Preheat oven to 400ºF and line a baking sheet with parchment paper.
2. Brush pastry rectangle with olive oil. sprinkle with garlic, salt and pepper.
3. Arrange large tomato slices on top of the pastry in a single layer, leaving a 1 inch border on all sides.
4. Scatter over olives and cherry tomato slices and add bits of goat cheese evenly over the tart.
5. Fold or crimp outside pastry edges until tomato filling is tightly surrounded. brush edges with beaten egg.
Tomato and Goat Cheese Puff Pastry Flatbread - Recipes
3-4 ripe Garden Treasure tomatoes diced
1/4 cup finely chopped basil
2 garlic cloves minced
1-2 tablespoons champagne vinegar
1/2 cup olive oil
Salt and pepper to taste
Reduced balsamic vinegar (optional)
1. Slice the baguette, brush slices with olive oil and baking on a baking tray until toasted.
2. Place the tomatoes, garlic, herbs, vinegar, remaining olive oil and salt and pepper in a bowl and mix until combined.
3. Top each bread slice with 1-2 tablespoons of the tomato mixture and drizzle with the balsamic vinegar if using. Enjoy!
Serves 2-4 People
3-4 ripe tomatoes
16 oz (two large balls) mozzarella cheese
1/2 cup destemmed basil leaves
2-3 Tablespoons high quality olive oil
2 Tablespoons reduced balsamic vinegar (optional)
Sea salt and pepper to taste
1. Slice the tomatoes and mozzarella in 1/4-1/3 inch thick slices.
2. Layer the tomatoes, mozzarella and basil leaves on a platter in an alternating pattern. Drizzle with oil and vinegar and sprinkle with salt and pepper. Enjoy!
Goat Cheese & Tomato Tart
Yields 6-8 Servings
1 sheet puff pastry
2 ripe tomatoes sliced thinly
3 oz soft goat cheese
3 oz ricotta cheese
2 garlic cloves minced
1 tablespoon fresh thyme or oregano leaves
1 tablespoon olive oil
Sea salt and pepper to taste
1. Preheat the oven to 400°. Roll out pastry until the shorter side is 10”. Using a 9” cake pan as a guide, cut a circle out of the pastry. Place the pastry on baking tray with parchment paper and set aside.
2. Place the ricotta, goat cheese, garlic and herbs in a bowl and mix thoroughly.
3. Spread the cheese mixture over the pastry then cover with tomato slices. Drizzle with olive oil and sprinkle with salt and pepper.
3. Bake for 20-25 minutes until pastry is golden brown. Transfer to a plate, slice and enjoy!
Spinach & Cheese Stuffed Tomatoes
Serves 2-4 People
2 cups shredded mozzarella
1/2 cup ricotta
1/2 cup grated parmesan
1 small yellow onion
1 tablespoon butter
1 bunch spinach
1 tablespoon dried Italian herbs mix
A pinch of red pepper flakes
Salt and pepper to taste
Chopped, fresh chives and basil to garnish
1. Preheat your oven to 350°. Slice the the top 1/2” off of the tomatoes and using as spoon, hollow out the tomatoes out and place in a lined, rimmed pan.
2. Steam the spinach until just cooked and chop roughly. Dice the onion and saute with the butter until translucent. In a bowl, combine onion, spinach, 1 cup mozzarella, other cheeses and seasoning and mix thoroughly.
3. Spoon the mixture into the tomatoes and pack lightly. Top with remaining mozzarella, place tomato tops back on and bake for 20-25 min. Sprinkle with fresh herbs and enjoy!
Grilled Flatbread With Pesto & Fire Roasted Tomatoes
Serves 2-4 People
1 premade pizza crust
1 cup pesto
8 oz burrata or mozzarella
3-5 ripe tomatoes
1 ripe peach
A handfull of fresh arugula or spinach
Good quality olive oil
1. Start up your grill. While the grill heats up, cut tomatoes in half and sprinkle each side with salt. Once the grill is hot, brush the tomatoes with olive oil and grill for 5-10 min flipping them over halfway through. Repeat these steps with the pitted peach.
2. Place grilled tomatoes and peach in a bowl and cover with a lid or plastic wrap to steam. After a few minutes, the skins should be easy to peel. Peel the skins, slice into 1/2” slices and set aside.
3. Roll or stretch out the pizza dough. Brush it with olive oil and place on the hot grill for 1-3 minutes on each side until it is cooked and has nice char marks.
4. Remove crust from grill and assemble the pizza. Start by spreading out the pesto, then the peach and tomato slices. Next slice or rip up the cheese and spread it evenly. Finish by sprinkling the greens and salt to taste and drizzling with olive oil. Slice and enjoy!
Fire Roasted Salsa
Yields About 3 Cups
6 ripe tomatoes
2 ears of corn
1 poblano pepper
1 small yellow onion
A splash of apple cider vinegar
1/2 cup chopped cilantro
Salt to taste
1. Start up your grill. While the grill heats up prep the veggies. Cut the tomatoes in half, sprinkle each side with salt and set aside. Cut the onion in half leaving the skin on. Shuck the corn, boil for 3 minutes and set aside.
2. Once the grill is hot, brush all the veggies down with olive oil and grill for 10-15 min flipping them over halfway through. Grill the peppers for a bit longer than the rest letting them char on all sides.
3. Place grilled tomatoes and peppers in a bowl and cover with a lid or plastic wrap to steam. After a few minutes, the skins should be easy to peel. Peel the skins, deseed the peppers and dice.
4. Cut the corn off the cob and add to the tomatoes and peppers. Remove the skin from the onion, dice and add to the mix.
Tomato Basil Pastries
I’ve always heard that breakfast is the most important meal of the day, which makes sense since we need the energy to get us through the rest of the day. But waking up and getting ready for school or work, sometimes the idea of breakfast just doesn’t have its appeal.
But these, these I can wake up for in the morning. These I can quickly make and reheat.
I love tomato season. So many choices to pick from. Then paired with fresh basil and melted cheese. It’s a classic combination. But one I can never get tired of because they’re so fresh!
Can you already smell these pastries baking in your oven?
It’ll taste just as good. Promise.
First, take out a puff pastry sheet from the freezer and allow it to thaw. You want the puff pastry sheet to thaw but you want them to remain chilled so that they will puff up better.
Once the puff pastry sheet has thawed, slice the sheet into four even pieces.
Sprinkle about 2 tablespoons of mozzarella cheese onto the center of each of the squares. You can always add more if you like.
Place the sliced tomatoes on top of the cheese. I used dry farmed early girl tomatoes, but you can use your favorite variety.
Scatter torn fresh basil over the tomatoes. You can switch the order too.
Fold two opposite corners of the puff pastry sheet to the center, then brush the pastry with the egg wash. The egg wash will help the pastry.
Bake the tomato basil pastries in the oven for about 10-13 minutes until the pastries have turned a golden brown and the cheese has melted.
Serve these pastries warm.
Join me and other food bloggers at Fiesta Friday where you can discover new recipes.
Ina Garten's Tomato and Goat Cheese Tarts
Ina gets you over your fear of frozen puff pastry with her simple &mdash and delicious &mdash tomato and goat cheese tarts.
3 tablespoons good olive oil,plus more for brushing
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt & freshly ground pepper
3 tablespoons white wine
2 teaspoons minced fresh thyme plus sprigs for garnish
1 package (17.3 ounces) puff pastry sheets, thawed overnight in the refrigerator. Use cold.
4 tablespoons grated Parmesan cheese
4 ounces garlic & herb Montrachet goat cheese
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves
2 ounces Parmesan cheese, shaved with a vegetable peeler
1. Preheat the oven to 425°F. Line a sheet pan with parchment paper.
2. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat and add the onions and garlic. Sauté for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine and thyme and continue to cook for another 10 minutes, until the onions are lightly
3. Unfold each sheet of puff pastry on a lightly floured surface and roll it lightly to an 11-by-11-inch square. Using a six-inch-wide saucer or other circular object as a guide, cut 2 (six-inch) circles from each sheet of puff pastry, discarding the scraps. Repeat with the second sheet of pastry.
4. Using the tip of a sharp paring knife, score a circle 1/2 inch inside the edge of each pastry. Prick the pastries all over with the tines of a fork and place them on the sheet pan. Sprinkle a tablespoon of the grated Parmesan on each round, staying inside the scored border.
5. Place 1/4 of the onion mixture on each circle, again staying within the scored edges. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart. If the pastry is warm, chill for 15 minutes.
6. Bake for 20 to 25 minutes, until the pastry is golden brown. Garnish each with a sprig of thyme and a drizzle of olive oil. Serve warm.
Mini Tomato and Goat Cheese Tarts
These past few days I have been sharing recipes for the foods that Mom and I served at our Mom and Daughter tea party last weekend. While everything we ate was delicious, I have been saving the best for last.
We made some Mini Tomato and Goat Cheese Tarts, adapted from an Ina Garten recipe in her cookbook titled “Back to Basics” – one of my all-time favorite cookbooks. They are the perfect savory appetizer for any party, and were a rather nice and unexpected addition to our tea party menu.
The sweetness of the tomatoes and goat cheese compliment the buttery puff pastry so very well. The caramelized onions really add to the depth of flavor in these bite-size tarts.
So quick, non-fussy, and utterly delicious.
For the tarts we used puff pastry, making this recipe a breeze to prepare. If you are not a fan of goat cheese, feta or mozzarella would both be a good substitute.
1 package (17.3 ounces/ 2 sheets) puff pastry, defrosted
4 cups thinly sliced yellow onions (about 2 large onions)
4 large garlic cloves, minced
Kosher salt and freshly ground pepper
3 tablespoons water (you could also use a dry white wine)
2 teaspoons minced fresh thyme leaves
½ cup freshly grated Parmesan cheese
4 ounces garlic-and-herb goat cheese
2 Roma tomatoes, thinly sliced
1. Preheat oven to 425 degrees.
2. Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 x 11-inch square. Using a 1 ½ -inch-wide biscuit cutter to cut 10-12 circles from the sheet of puff pastry, discarding the scraps. Repeat with the other puff pastry.
3. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
4. Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the water, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
5. Using a sharp paring knife, score a ¼-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a teaspoon of grated Parmesan on each round, staying inside the scored border. Be sure you prick plenty of wholes, otherwise the pastry will puff up too much.
6. Place one Tablespoon of the onion mixture on each circle, again staying within the scored edge. Place slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with salt and pepper. Crumble a couple small pieces of goat cheese on the top of the tomato.
7. Bake for 15 to 20 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm. Enjoy!
Cherry Tomato, Goat Cheese and Spinach Puff Pastry Tarts
Ready to use Puff Pastry Sheets with three easy to find refrigerated ingredients in your home can make these 15 minutes quick appetizer tarts. I love these tarts because of two reasons. First, I just told you - all ingredients in the pantry. In-fact you can even keep one or two frozen puff pastry sheets in freezer too. Second, this tart has two of my favorite ingredients - tangy-creamy goat cheese and flaky puff pastry.
Richness and creaminess in one slice of heaven!! Don't you think??
Its rightly said that party is as good as its appetizers. And if appetizers can be made quickly, under-budget, and at-home, that is even better!!
To save time on cutting and serving, you can also cut puff pastry squares or buy pre-cut puff pastry sheets to make individual serving of these scrumptious tarts.
For topping variations, you can use basil or cilantro pesto instead of spinach and pineapple instead of cherry tomatoes.
I have included recipe for my kind of Bruschetta Seasoning in ingredients list. Feel free to skip it or use store bought. This seasoning will also go great on pizza or tomato basil pasta. Make some today and enjoy!!
Cherry Tomato, Goat Cheese and Spinach Puff Pastry Tarts
- 1 Puff Pastry (1 packet - 2 sheets, thawed.)
- 1 Cup Spinach (thawed and water squeezed out, rough chopped)
- 8-10 Cherry Tomatoes (cut in half)
- 1/4 Cup Goat Cheese
- 1 Egg(s) (mixed with 1 tbsp water for egg wash)
- 2 tbsp Bruschetta Seasoning
- To Thaw Puff Pastry - Thaw puff pastry sheet at room temperature for 40 minutes before using. You can also thaw overnight in refrigerator.
- Homemade Bruschetta Seasoning - If can't find this Bruschetta seasoning, make a quick version at home by mixing - 1/2 tsp each of garlic powder, red pepper flakes, dry oregano, dry basil and 1/2 salt.
© Chef De Home. All contents and images are copyright protected. DO NOT copy or re-use content/images/videos. For all content/post mentions with link back, contact ChefDeHome for permission.
Craving for more?
Join us: Weekly Newsletter, Facebook, Google, Twitter, Pinterest
Shop products we use: CDH Amazon Shop (affiliate links)
What would you like me to cook next?: Request a Recipe