Cherry Tomato Puff Pastry Bites
by Christina Valagao
Cherry tomato puff pastry bites with torn burrata and balsamic vinegar. This is the perfect app in a pinch that requires minimal effort just a few great quality ingredients. It can also be cut into larger rounds and served with a side salad as a light lunch.
Ingredients:
- 1 package all-butter puff pastry, thawed
- 1 package multicolour cherry tomatoes, quartered
- 1 clove garlic, minced
- 3 tbsp extra virgin olive oil
- Burrata (torn)
- 1 bunch basil, chiffonade
- Good quality aged balsamic, I like Fattoria Estense 12 year
Method:
1. Preheat oven to 400 degrees. Slice cherry tomatoes in quarters, they should be bite size, if you have larger cherry tomatoes, adjust accordingly. Add minced garlic along with EVOO to a small bowl, season with salt and pepper. Set aside. Let this marinate while you prep the rest of the ingredients. (Best if let to marinade at least 30 min, longer is better) Leave at room temperature on the counter.
2. Unfold thawed puff pastry and lay on a flat work surface. Cut puff pastry with a 3-inch round cookie cutter and place rounds on a non-stick baking sheet. You want to work quickly to avoid warming up the puff pastry too much. One-third of a package of puff pastry will yield six 3-inch rounds.
3. If your puff pastry is room temperature by the time this process is finished, pop it back in the freezer for 5 minutes. This step can be done ahead of time along with the tomatoes and then taken out of the fridge when you are ready to bake. Please ensure that your dough is cold before placing in the oven to bake.
4. Bake the puff pastry rounds in a 400-degree oven for 12-15 minutes or until golden brown and puffed. When your puff pastry is nicely browned and still hot, poke a small hole in the centre of the puff pastry for your tomatoes. Use a fork or paring knife but be delicate. Spoon the tomato garlic oil mixture in the hole you created.
5. Tear your burrata and place a small piece on top of the cherry tomatoes. Drizzle aged balsamic on top of torn burrata and finish with freshly cut basil.
2. Unfold thawed puff pastry and lay on a flat work surface. Cut puff pastry with a 3-inch round cookie cutter and place rounds on a non-stick baking sheet. You want to work quickly to avoid warming up the puff pastry too much. One-third of a package of puff pastry will yield six 3-inch rounds.
3. If your puff pastry is room temperature by the time this process is finished, pop it back in the freezer for 5 minutes. This step can be done ahead of time along with the tomatoes and then taken out of the fridge when you are ready to bake. Please ensure that your dough is cold before placing in the oven to bake.
4. Bake the puff pastry rounds in a 400-degree oven for 12-15 minutes or until golden brown and puffed. When your puff pastry is nicely browned and still hot, poke a small hole in the centre of the puff pastry for your tomatoes. Use a fork or paring knife but be delicate. Spoon the tomato garlic oil mixture in the hole you created.
5. Tear your burrata and place a small piece on top of the cherry tomatoes. Drizzle aged balsamic on top of torn burrata and finish with freshly cut basil.
Copyright (c) Christina Valagao 07/2021
