These tomato and basil puff pastry tarts are fresh, light, and delicious. They’re incredibly easy, but look so fancy!
This recipe was developed by me for Pepperidge Farm Puff Pastry. All opinions are 100% my own. Thank you for helping to support the brands that I love and make Very Culinary possible!
So, I spent last Thursday afternoon at a Pepperidge Farm Puff Pastry outdoor BBQ party. (And it was pretty much as fabulous as that sounds.)
A small gathering of the most lovely people, at a gorgeous house, with amazing food.
This was the first thing I noticed when I walked inside, you guys. I mean, it’s like the mothership was calling me home.
Then I walked outside to this lovely tablescape!
…immediately found where I was sitting.
How cute is this?!
…along with an adorable place setting.
I need to find these bags. And buy like 500 of them.
There were several adorable food stations.
…and all things beverages.
Their yard makes mine weep.
Pepperidge Farm Puff Pastry is made with the same basic ingredients as pie pastry, but the dough is folded multiple times to create layers. When baked, steam makes the layers rise about eight times higher.
I honestly don’t know why anyone wouldn’t have Pepperidge Farm Puff Pastry sheets in their freezer at all times. It’s totally easy to prepare, completely versatile, and absolutely delicious – saving me many times when I’m in a pinch, entertaining, or just preparing a quick family dinner. From appetizers, to main dishes, to desserts, the possibilities are endless.
But, I discovered new ways to use it! I’ve always served it hot. It never occurred to me to buy the shells, cook, let them cool, and then fill them with chicken or tuna salad. Brilliant. And bonus >> the serving bowl becomes edible, too. Love that.
So. Ya. I devoured one of these.
…and one of these.
….and several of these. *cough*
I stuffed my face with so much Pepperidge Farm Puff Pastry, it was obscene. Although not at all embarrassing…because everyone else was doing the same thing.
Eating is always better with friends. I adore these gals so much. I decided we should form a band and call ourselves The Puff Pastries. Bwah!
We left with parting gifts, which included Pepperidge Farm Puff Pastry. You’d think after eating it all afternoon, I’d had my fill. But, no. I got in the kitchen the very next day and made this pretty tomato tart.
You know how Trevor will pretty much do anything for strawberries? Well, Haley is like that with tomatoes. So this was for my sweet girl. I made them right when they got home from school.
Light, fresh, and absolutely delish. Don’t you just love the colors? It’s incredibly easy, but looks so fancy. I love food like that!
- 1 sheet frozen puff pastry , thawed
- 1 egg
- 10 ripe cherry tomatoes , sliced in half
- 1 teaspoon extra virgin olive oil
- 1/4 cup shredded or Parmesan
- 4 large fresh basil leaves , cut into thin strips
- freshly ground pepper
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Unfold the pastry on a lightly floured surface. Cut into 4 rounds (about 4 1/4 inches each.) Using a sharp knife, score a circle about 1/4-inch in from the edge of each round. Transfer to the baking sheet.
In a small bowl, beat egg and 1 tablespoon of water together.
In another small bowl, toss the tomato halves with the olive oil.
Brush pastries with the egg wash. Pierce the base several times with a fork. Sprinkle each one with a tablespoon of Parmesan. Place 5 tomato halves on top, followed by 1 turn of freshly ground black pepper. Bake about 20 minutes or until golden brown.
Remove from the oven and sprinkle with basil. Serve hot or at room temperature.
adapted from here
Event photos were provided by the talented Leslie Callan from Green Vintage Photography.
This is a sponsored post written by me on behalf of Pepperidge Farm Puff Pastry