Made with flaky puff pastry, roasted tomatoes and fresh mozzarella cheese, this Tomato Puff Pastry Appetizer tastes like you've spent hours in the kitchen.
The combination of the light, flaky pastry, sweet tomatoes and creamy mozzarella cheese is sure to tantalize taste buds, leaving your guests wanting more!
Check out all my other puff pastry recipes for even more deliciousness!
This combo of crunchy puff pastry, juicy tomatoes and ooey gooey melted mozzarella is sure to be a hit!
Plus, thanks to the versatility of tomatoes you can easily switch up this dish by adding in other vegetables and herbs such as bell pepper or rosemary if desired.
Looking for more Easy Appetizer Recipes? Try my Mini Puff Pastry Appetizers or my Italian Puff Pastry Appetizers!
Table of Contents
Refreezing Puff Pastry
Refreezing a sheet of puff pastry that has been defrosted is possible, but there are certain steps you must take:
- First, ensure that the pastry hasn't been left out of the freezer for more than two hours. You always want to ensure the highest level of food safety.
- Once you've ensured this, you can safely return it back into the freezer for future use. Doing this will help guarantee maximum flavor and texture in your pastries when you bake them!
Helpful Kitchen Tools
Non-Stick Kitchen Oven Baking Pans
Colavita Aged Balsamic VinegarSTAUB Ceramics Oval Baking DishStainless Steel Box Grater
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Recipe Substitutions and Variations
- If you can't find fresh mozzarella, you can use freshly shredded mozzarella cheese, but not pre-shredded packaged cheese.
- Try spreading a little pesto sauce on top of the puff pastry or replace the mozzarella with ricotta cheese.
- Want to make these into individual appetizers? Try my Caprese Puff Pastry Bites.
Step-by-Step Instructions
Step 1: Start by preheating your oven to 400°F and halving a sheet of puff pastry. Place the pastry on a parchment-lined baking sheet, brush with an egg wash (egg whisked with water), and bake. While it bakes, combine tomatoes, salt, pepper, red pepper flakes, olive oil, balsamic vinegar, and crushed garlic in a baking dish.
Baking Tip:
Brushing the surface and edges of the puff pastry lightly with an egg wash before baking gives the pastry added crispness.
Step 2: Combine tomatoes, salt, pepper, red pepper flakes, olive oil, balsamic vinegar, and crushed garlic in a baking dish.
Baking Instructions
Step 3: Bake both the puff pastry and the tomato mixture at 400°F for 15 minutes. Remove the puff pastry and continue baking the tomatoes for another 10 minutes.
Top the Puff Pastry
Step 4: Once the tomatoes are roasted, spoon them over the puff pastry, top with fresh mozzarella and basil, and drizzle with balsamic vinegar (if desired). Cut into triangles and serve immediately.
Before You Begin!
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Storing and Reheating Tips
Refrigerator: This tomato puff pastry appetizer is best served fresh from the oven but if you do have leftovers, they need to be stored in an airtight container in the refrigerator. They will remain fresh like this for about a day.
Freezer: I do not recommend freezing any leftovers as it can lead to a soggy texture and diminished flavor.
Reheating: Reheat them in the oven at 350°F for 5–7 minutes to restore crispness.
Try these recipes next...
Try my other caprese inspired appetizers: Tomato and Mozzarella Puff Pastry and Tomato Tarts recipe.
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Tomato Puff Pastry Appetizer
Ingredients
- 1 puff pastry sheet; defrosted but still cold
- 1 egg
- 1 teaspoon water
- 2 cups multi-colored tomatoes
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ teaspoon red pepper flakes
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 garlic clove crushed
- ¾ cup fresh mozzarella cheese
- ½ cup fresh basil; julienned
Instructions
- Preheat oven to 400°F.
- Cut the sheet of puff pastry into two equal pieces.
- Place the puff pastry onto a baking tray lined with parchment paper.
- Whisk together the egg and water.
- Coat the 2 puff pastries with the egg wash.
- In a medium sized baking dish, add the tomatoes, salt, pepper, red pepper flakes, olive oil, balsamic vinegar, and crushed garlic clove.
- Place both the baking sheet with the puff pastry and the baking dish with the tomato mixture into the oven. Bake for 15 minutes or until the puff pastry is golden and puffy.
- Remove the baking sheet with the puff pastry from the oven and set it aside.
- Continue roasting the tomatoes for an additional 10 minutes.
- Remove the baking dish with the tomatoes from the oven and spoon the mixture on top of the puff pastries.
- Add the fresh mozzarella on top.
- Sprinkle with the fresh, julienned basil and a little drizzle of balsamic vinegar if desired.
- Cut into triangles and serve immediately.
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