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Crispy fluffy puff pastry and juicy fruity tomato filling – that’s what these delicious appetizers are made of. They are ideal as party food, snack and to go. You prepare the puff pastry bites with tomatoes without much effort. You can find a detailed tomato puff pastry recipe with the exact quantities and step-by-step instructions here at the bottom.
Which tomatoes for appetizers?
You can use both large and small tomatoes, such as cherry tomatoes, for the recipe. If your vegetables are large, cut them into rough cubes. You can cut cherry tomatoes in half, as you did for the zucchini omelet, or leave them whole.
The puff pastry bites taste best with fresh tomatoes when they are in season, much like the pickled vegetable salad with tomatoes. If you have some in the garden or on the balcony, they’re perfect for this.
Seasoning the filling
To season the tomato filling for the puff pastry, you can use any spices to taste, just as you did for the herb bread with garlic and nut. For example, add some paprika powder. In addition to onions, you can also add garlic to the tomatoes.
Pastry in a flash
I made the puff pastry for these appetizers at home. It’s a faster option, just like for the Napoleon cake, compared to the classic dough. You don’t have to fold it and roll it out several times.
The important thing is that you pay attention to some small details so that the dough turns out well for you and tastes really flaky later. The same goes for the sugar tongues and Napoleon cake with beer puff pastry and plombir cream.
Above all, all the ingredients for this puff pastry must be cold. It is best to put butter in the freezer for a while beforehand. You can also put water in the freezer for a short time. Be careful that it does not freeze. Take the egg directly from the refrigerator.
Do not knead the dough. Just quickly gather all the ingredients into an inhomogeneous ball of dough.
Chill the puff pastry thoroughly. It should be refrigerated for at least two hours. You can also chill it overnight.
Work with the puff pastry as quickly as possible and immediately put the finished bites into the preheated oven. This way you can make sure that the butter in the dough does not melt.
You can also freeze the puff pastry and use it later. Let it defrost in the refrigerator beforehand.
By the way, this dough can also be used to make the puff pastry horns with Italian meringue.
How to serve tomato puff pastry?
The tomato puff pastry bites taste delicious both warm and cold. They can be eaten comfortably out of hand, making them ideal as finger food for a party, along with the herb and cheese blini and shortbread tarts with tomato filling.
Served with a vegetable salad, the puff pastry bites pass perfectly as a main meal for lunch or dinner. It’s a similar story with the mini pizza.
Plus, just like piroshki, you can take the puff pastry with tomatoes on the go. Pack it for work, university, or hiking.
These tomato puff pastry bites are
- crispy,
- fluffy,
- juicy,
- tender,
- fruity,
- spicy,
- savory,
- incredibly delicious,
- vegetarian,
- with homemade puff pastry,
- easy to make,
- ideal as finger food or to go.
Vegetarian tomato puff pastry recipe
The vegetarian recipe for the puff pastry with tomatoes is very simple. Only you need to allow plenty of time for the dough to chill.
Step 1:
First, knead an inhomogeneous puff pastry from egg whites, salt, cold water, vinegar, flour and cold butter and put it in the fridge for at least two hours.
Step 2:
In the meantime, you can prepare the filling. Fry the onion until translucent and let it cool. Then stir in the chopped tomatoes. Season the tomato filling with salt and pepper.
Step 3:
Now roll out the dough and cut it into squares, which you spread on a baking tray. Brush the edges of the squares with egg yolk-milk mixture. In the center of each puff pastry square, spread the tomato filling and sprinkle with grated cheese.
Step 4:
Bake the puff pastry bites with tomatoes at 428 °F for about 15 minutes until lightly golden brown.
How to make puff pastry with tomatoes: tips and tricks
- Use only cold ingredients for the dough. You can freeze butter in advance.
- You can cut cold butter into pieces and mix it with flour in a mixer to make crumbles. Or chop butter into flour with a sharp knife. You can also roll butter in flour and grate it with a kitchen grater.
- If your dough is too dry, add some cold water. If it is mushy, add more flour.
- Do not knead the dough. Just combine all the ingredients into an inhomogeneous ball of dough.
- You can season the tomato filling with any spices you like.
- Do not leave the tomato puff pastry bites unattended in the oven for too long, so that they do not burn.
- The baking time given in the recipe may vary. Depending on your oven, you may also need to adjust the baking temperature.
Did you make the tomato puff pastry using this recipe? I’m looking forward to your results, your star rating and your comment here below on how you succeeded and tasted the tomato puff pastry bites.
Also try these snack recipes:
- Russian eggs – simple recipe for spicy stuffed eggs
- How to make fries – recipe for crispy oven potato fries
- Homemade cheese crackers: easy and quick recipe for crunchy snack
Tomato puff pastry (Puff pastry bites with tomatoes)
Ingredients
for the dough
- 200 g butter very cold
- 80 ml water ice cold
- 1 egg white cold
- approx. 285 g flour
- 1 tsp vinegar essence (20 % acid) food grade
- 1/3 tsp salt
for the filling
- 500 g tomatoes
- 50 g grated cheese
- 1 onion
- salt to taste
- black pepper to taste
- vegetable oil for frying
for coating
- 1 egg yolk
- 1 tbsp milk
to serve
- fresh parsley or fresh basil
Instructions
Preparation of the dough
- Mix egg white with salt in a bowl.
- Mix ice cold water with vinegar essence.
- Add the vinegar water to the egg white and mix briefly.
- Refrigerate the water egg white mixture while you prepare the rest of the ingredients.
- Process flour and cold butter into fine crumbles.
- Pour the water egg white mixture into the butter flour mixture and quickly combine everything into an inhomogeneous dough ball.
- Refrigerate the dough ball, wrapped in an airtight container, for at least 2 hours.
Preparation of the filling
- Peel onion, chop it finely, fry it in vegetable oil until transparent and let it cool.
- Cut tomatoes into rough cubes or small tomatoes into halves, add them to the onion and mix.
- Season the tomato filling with salt and pepper.
Preparation of the tomato puff pastry bites
- Roll out the dough to a thickness of approx. 4 - 5 mm and cut it into approx. 7 cm x 7 cm squares.
- Spread the puff pastry squares on a baking sheet lined with baking paper.
- Mix egg yolk with milk and spread it on all sides of each puff pastry square by about 1 cm.
- Spread the tomato filling in the center of each square and sprinkle with grated cheese.
- Bake the tomato puff pastry in a preheated oven at 428 °F (220 °C) for about 15 minutes until lightly golden brown.
- Serve the tomato puff pastry bites with fresh parsley or fresh basil.
Notes
- Use only cold ingredients for the dough. You can freeze butter in advance.
- You can cut cold butter into pieces and mix it with flour in a mixer to make crumbles. Or chop butter into flour with a sharp knife. You can also roll butter in flour and grate it with a kitchen grater.
- If your dough is too dry, add some cold water. If it is mushy, add more flour.
- Do not knead the dough. Just combine all the ingredients into an inhomogeneous ball of dough.
- Do not leave the tomato puff pastry bites unattended in the oven for too long, so that they do not burn.
- The given baking time may vary. Depending on your oven, you may also need to adjust the baking temperature.
- Note the detailed tips and tricks for making the tomato puff pastry at the top of the post.
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