These Easy Tomato Parmesan Puffs Are the Perfect Party Appetizer.
Frozen puff pastry is one of the party host’s most reliable allies: delicious, versatile and easy to work with. These are all reasons why I like to use it for quick-to-assemble recipes like Tomato Parmesan Puffs. These holiday party-ready appetizers are handheld and easy to mix and match and require just four ingredients and 15 minutes in the oven.
The key to working with puff pastry is to make sure it is thawed in the refrigerator according to the package directions. That’s it, and that’s a pretty accurate reflection of how easy this recipe is. Start by unrolling a sheet of defrosted puff pastry. Use a two- or two-and-a-half-inch cookie cutter to cut out circles from the sheet. Using a two and a half inch cutter and cutting the circles close together, I was able to cut 12 from one sheet. Place dough rounds on a baking sheet lined with parchment paper or a silicone baking mat.
Sprinkle each puff pastry circle with a pinch of grated or shredded Parmesan cheese. Cut medium-sized tomatoes in half or into half-inch slices. Try to use tomatoes that are the same size in diameter as the dough circles you used, or smaller. I used Campari tomatoes because they are sweeter than other varieties available this time of year in my area and they are about an inch and a half wide.
Place a tomato slice in the center of each dough circle, cut side up. (If you place the slices off-center, the puff may rise unevenly and the tomato may slide off.) Add another pinch of grated Parmesan on top of each tomato. Sprinkle with a little salt and a few pinches of freshly ground pepper. Place the pan in a 400°F oven for 15 minutes, by which time the dough should be completely browned and evenly browned. Roasting the tomatoes enhances their sweetness, creating a wonderful pairing with the salty Parmesan and buttery dough. If you want this quick and easy party appetizer to convey a more festive vibe, add some greenery through the tender tips of fresh thyme sprigs to create a flavorful garnish for each tomato puff.
Puff pastries are best eaten the same day they are made because the dough only stays flaky, light and crispy for six to eight hours at room temperature. They may not be best made ahead, but you can make 24 puffs in about the same number of minutes from start to finish, making this a handy party recipe to have in your toolbox.
Tomato Parmesan Puffs Recipe
Ingredients:
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1 box puff pastry, thawed
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12 Campari tomatoes, halved (or half-inch slices if large)
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Salt for sprinkling
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Shredded or shredded Parmesan cheese for topping
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Black pepper, for sprinkling (optional)
1. Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
2. Roll out the puff pastry. Using a two-and-a-half-inch round knife, cut the puff pastry sheets into as many circles as you can. Probably about 24 laps. Place the dough circles on the baking sheet, leaving at least an inch of room for growth around them.
3. Sprinkle each one with a pinch of Parmesan. I eyeball it, but each circle takes about half a teaspoon. Place a slice of tomato on top, right in the center, cut side up. Top with another pinch of cheese, a pinch of salt and a little black pepper, if using.
4. Bake them for 15 minutes or until the puffs are puffed and browned on all sides. Serve immediately.