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.
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.