Pepperoni Basil Tomato Puffs Appetizer recipes, Recipes, Pastry appetizer
Place tomatoes in a baking dish and toss with about a tablespoon of olive oil. Sprinkle with some garlic powder, fresh thyme (take the leaves off the stems), herbs de Provence, and salt & pepper. Roast tomatoes for 20 minutes. Meanwhile, make the balsamic drizzle by combining the balsamic vinegar and brown sugar in a small pan.
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Position a rack in the center of the oven and heat to 400 F. The Spruce Eats / Diana Chistruga. In a medium bowl, combine the cream cheese, 4 tablespoons Parmigiano Reggiano, garlic, basil, parsley, lemon zest, and salt. Mix with a fork until well combined. Taste and adjust the seasonings as desired.
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Slice the tomato and sprinkle them with salt and pepper. 3. Roll out the pastry and slice into 6 rectangles. 4. Spread the cheese onto each pastry and top with the salted tomato halves. 5. Drizzle with olive oil. 6. Bake according to the puff pastry package instructions until golden brown.
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Step-by-Step Directions. Step 1: Remove the sheet of puff pastry, still in the wrapper, from the freezer and place in the refrigerator to defrost the night before you plan on serving this recipe. Step 2: On a lightly floured surface or piece of parchment paper, unfold the sheet of puff pastry. Using a rolling pin, gently press out the creases in the puff pastry.
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Preheat oven to 415F/ 213C, place tart in the oven and par bake for 10 minutes. While the pastry is par-baking make the spread. In a large bowl or bowl of an electric stand mixer beat the cream cheese, feta cheese, pepper, garlic, and fresh herbs together for a few minutes until a spread is formed.*.
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Mix together olive oil, honey, salt and pepper in a small bowl. 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.
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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.
Roasted Tomato Puff Pastry Appetizer Sweetie Pie and Cupcakes
Preheat the oven to 425 degrees F (220 degrees C). Place the puff pastry sheet on a baking sheet lined with parchment paper. Use a fork to poke holes all over the puff pastry to prevent large bubbles during baking. 1 sheet puff pastry. Slice the tomatoes, and place them on a paper towel.
Pepperoni Basil Tomato Puffs Recipe — Eatwell101
Set tarts onto the baking sheet, and bake for 13 minutes. Meanwhile, combine tomato halves, olive oil, parsley, crushed garlic, salt, and pepper in a bowl; stir until tomatoes are well coated. Set aside. Remove prebaked tarts from the oven. If the centers have puffed up, use the bottom of a glass to press down only the centers of the tart.
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Grate gruyere and parmesan cheese (or another combination) Cut cherry tomatoes in half then combine with the vinaigrette dressing and capers. Sprinkle cheese on pre-baked puff pastry crust. Add tomato slices in a single layer, cut side facing up. Bake on a prepared baking sheet until flaky and golden brown.
Puff Pastry Vegetable Tarts • The Heirloom Pantry
Step 4: Bake the Tart. To bake your tart, preheat your oven to 400 degrees F with the rack in the lower-middle position. By placing the sheet pan lower in the oven, you'll help the bottom of the pastry to brown nicely. Before baking, brush the border of the pastry with egg wash (you won't need the entire quantity).
Gruyère Tarts with Thyme, Mushrooms & Cherry Tomatoes The Art of
Directions. 1. Preheat your oven to 360°F (180°C). Roll out the puff pastry and transfer on a baking sheet lined with parchment paper. Cut 9 squares (approx. 3-inch/8cm) 2. On each square, arrange a tomato slice, topped with 2 pepperoni slices, parmesan, salt, pepper and chopped basil. Fold to opposite corners of each squares to form little.
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Slice tomatoes into ¼ inch slices and place slices on a paper towel in a single layer. Roll out puff pastry into a 10x10 inch square. Trim edges about ¼ of an inch so the edges are straight. Brush edges with egg wash and place cut edges on top. This will become the sides of the tart. Spread softened herbed cheese over the puff pastry.
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Make ricotta mixture and egg wash - In a bowl, combine ricotta, parmigiano-reggiano or parmesan, salt, pepper, basil, garlic powder, and oregano. Whisk an egg in a small bowl and set aside to use as egg wash. Assemble tomato tartlets - Place the puff pastry rectangles on the lined baking sheet 1 inch apart.
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Preheat oven to 400°F. Unfold or unroll the thawed sheet of puff pastry and place on a sheet of parchment or a silicon mat. Roll out the puff pastry lightly to smooth out the creases if needed, retaining a rectangular shape. Use a fork to poke holes in the dough.
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Divide the onion mixture among your tartlets, again staying within the scored edge. Crumble 1-1 ½ teaspoons Boursin 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. Bake for 20 to 25 minutes, until the pastry is golden brown.
