Annika Eats

Tomato Puff (open faced)

An easy summer lunch recipe with puff pastry, cherry tomatoes, onions, corn and cream cheese topped with pesto. It is light and delicious vegetarian meal but very simple to prepare in under 30 mins. 

Looking for simple weekday meals that are delicious, fresh and simple to prepare? I got you covered. This is one of those recipes that I made with leftovers from the fridge only to realize I made something so good that I have to make it 3-4 times every summer. You can make it any time of the year but I prefer making this during spring and summer, serve it with a garden green salad and its perfect. 

Now you don’t need much to make this recipe but I would recommend using store bought puff pastry as there is no need to get rolling and folding and laminating on a hot summers day. A good all butter store bought puff pastry is perfect and honestly makes this recipe simple to whip up in the middle of the week. I call this an open faced puff as we bake it like you would a pizza or a quiche.

What ingredients do you need to make this Tomato Puff?

Puff pastry –

I have used store bought puff pastry and I would recommend doing the same. The puff pastry should be fridge cold which will make it easier to roll out. I like cutting the edges of the dough and lining the larger piece with it to create a higher border around the sides allowing the toppings to stay inside. 

Cream cheese –

You can use full fat or low fat cream cheese, labneh, greek yogurt or spread cheese. I prefer cream cheese for its fatty creaminess. It should be spreadable hence it is best used at room temperature.

Cherry tomatoes –

I prefer halving the cherry tomatoes, however you can leave them whole. If you don’t have cherry tomatoes use regular tomatoes but cut them into cubes and use them with the seeds, the juice make this puff moist and delicious. 

Corn & Onions –

I like the addition of the sweet and pungent flavors. You can use any other veggie you like make sure they are cut fairly small so that they cook at the same time in the oven as the other ingredients.

Pesto –

I have used homemade pesto here to dollop on top of the puff once it is baked but you cans store bought pesto. You could use a green goddess salad dressing too. Any herb sauce works well here. 

Seasonings –

I have used dry herbs, salt, pepper and olive oil. 

What equipment do you need to make this Tomato puff?

To roll out the puff pastry you need a rolling pin and baking paper. I have used a sharp knife to cut the edges. The puff is baked in a tray in the oven. I like to brush the edges of the puff with egg wash for that golden color. 

How to make this Tomato puff?

Preheat the oven to 190℃. Roll out the puff pastry to 1/4 inch thickness. Cut 1 inch strips from the sides of the rolled out dough and place them on top of the edges of the dough creating a border on all four sides.Spread the center with cream cheese. Top with cherry tomatoes, corn, onions. Add dry herbs, salt, pepper and drizzle olive oil. Egg wash the borders of the puff and top with sesame seeds. Bake for 25-28 mins until golden and puffed, while its warm dollop pesto sauce all over the puff. Slice and serve with a green garden salad and some Parmesan cheese. 

How to store this Tomato puff?

Once the off is baked, it is best served hot but I have eaten it cold and it is delicious. You can store the leftovers in an air tight container in the fridge for 2 days. Warm it in the oven for 10 mins at 170℃ for 5 mins or in a pan over the stove covered with a lid for 3 minutes. 

Now that we have covered how to make this Tomato puff, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration. 

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.  

Tomato Puff (open faced)

An easy summer lunch recipe with puff pastry, cherry tomatoes, onions, corn and cream cheese topped with pesto. It is light and delicious vegetarian meal but very simple to prepare in under 30 mins.
Prep Time 5 minutes
Cook Time 25 minutes
Course Appetizer, Brunch, Dinner, Finger food, Lunch, Main Course
Cuisine American, British
Servings 4 people

Equipment

  • Rolling Pin
  • Baking paper
  • Baking tray
  • Brush

Ingredients
  

  • 1 puff pastry dough
  • 1/4 cup cream cheese/labneh/Greek yogurt
  • 10 cherry tomatoes halved
  • 3 tbsp sweet corn
  • 1/2 red onion sliced
  • 1 tsp dry herbs
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • Salt
  • 1 egg for egg wash
  • 2 tsp sesame/onion seeds
  • 3-4 tbsp pesto sauce

Instructions
 

  • Preheat the oven to 190℃. Roll out the puff pastry to 1/4 inch thickness, I like rolling it between two sheets of baking paper or cling wrap to avoid adding additional flour. Cut 1 inch strips from the sides of the rolled out dough and place them on top of the edges of the dough creating a border on all four sides.
  • Spread the center with cream cheese. Top with cherry tomatoes, corn, onions. Add dry herbs, salt, pepper and drizzle olive oil.
  • Egg wash the borders of the puff and top with sesame seeds.
  • Bake for 25-28 mins until golden and puffed, while its warm dollop pesto sauce all over the puff. Slice and serve with a green garden salad and some Parmesan cheese.

Notes

  • Do not over work the puff pastry when rolling out or else it will loose its air while baking and not rise.
  • The egg wash is optional but I would recommend it for that deep golden brown color on the puff once baked.

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