Puff Pastry Tomato Roses with Cheese and Onion
Savory puff pastry tomato roses with cheese and onion? Yes, please, crispy, and almost too pretty to eat. Better than store-bought any day, and unbelievably very easy to make.
If you loved my apple puff pastry roses, you’re going to adore this savoury version. These tomato roses are ideal for Valentine’s Day, Easter, Mother’s Day, baby showers, brunch spreads, or any celebration where you want something elegant.
Made with juicy tomatoes and filled with vegan cream cheese, they’re perfect for any special occasion, and rose pastries are extremely easy to make.
🔍Recipe at a Glance
- 🌍Cuisine – Mediterranean
- 🕒 Ready In – 1 hour
- 👩Serves – 12
- 🔪Equipment Needed – Muffin tray
- 🥘Cook Method – Oven
- 🛒Main Ingredients – Puff pastry, tomatoes, cream cheese
- 📖 Dietary Notes – Vegan, nut-free
- 📊Skill Level – Easy, beginner level
- 👌Perfect for – Special occasions, parties, Easter, Valentine’s Day, and Mother’s Day.
- ❤️ Why You`ll Love this RECIPE – The tomato rose is much easier to make than it looks.
Ingredient Notes and Substitutions
Please see the RECIPE CARD at the bottom of this post for the complete list of ingredients and measurements, along with a printable recipe.
Puff pastry
Rectangular sheets of puff pastry work best (fresh or frozen). Either works well. If using frozen, thaw fully but keep chilled. I like to freeze the fresh pastry for 20 minutes before rolling it. It helps prevent sogginess and makes cleaner cuts.
Vegan cream cheese
A plain cream cheese spread.
Dried parsley and garlic mix
Garlic and parsley go well with cheese and onion, but you can use other dried herbs such as oregano, thyme, or rosemary.
Salad tomatoes
Rock-hard tomatoes slice beautifully and hold their shape when rolled.
Sweet onion
Grate and discard the excess liquid. Sweet onion has lots of flavour. Remove excess liquid to prevent the pastry from getting wet.
Fresh cilantro or parsley (for garnish)
Adds the “rose leaf” effect, making them look extra cute.
Let`s Make Crispy Puff Pastry Tomato Roses
- Pop the puff pastry in the freezer for 20 minutes before using. Preheat the oven to 180°C (350°F).
- Slice the tomatoes thinly, cut each slice in half, and set aside.
- Take out the pastry and roll out the sheet, leaving the parchment paper underneath.
- Cut each sheet into 6 long strips (12 total). Approximately 8 inches long and 4 inches wide.
- Spread each strip fully with cream cheese.
- Sprinkle over the dried parsley and garlic.
- Line the tomatoes and overlap them along the top edge of each strip, with half of each slice sticking over the pastry.
- Carefully fold the bottom half of the pastry strip up towards the top, with the tomatoes sticking out, as if it’s the head peeping over a blanket.
- Starting at the end, roll up the pastry with the tomatoes to the opposite end to form the tomato roses. Grease a muffin tin for 12 tomato roses
- Place them in a muffin tin.
- Bake them for 35 – 40 minutes until they have started to brown.
- Remove from the oven and let cool for 5 minutes before carefully lifting them out of the muffin pan.
- Once fully cooled, garnish with fresh cilantro or parsley leaves, and serve with a delicious slice of tomato on toast ( pan tumaca, Spanish toast recipe)
Top Tips for Making the Best Pastry Tomato Roses
- If using fresh puff pastry, freeze it for 20 minutes before rolling it out. It will stop the pastry from stretching or getting too soft.
- Use very firm tomatoes so they don’t release too much juice.
Recipe FAQs
Yes, you can, but cool completely before storing them in the fridge. Reheat before eating them,
Yes, freeze them after baking and cooling. Reheat from frozen at 180°C (350°F) for 15 minutes.
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Recipe Card and Notes
Puff Pastry Tomato Roses with Cheese and Onion
Equipment
Ingredients
- 2 rectangular recta puff pastry sheets (about 500g total / 1.1 lb)
- 3 tablespoons vegan cream cheese (45g) cream cheese
- 1 tablespoon dried parsley and garlic mix
- 4 medium firm tomatoes (about 480g / 1 lb)
- 1 medium sweet onion grated and liquid discarded
- 1 handful of fresh cilantro to decorate (can use pasrsley)
- spray olive oil for greasing the muffin pan(can use margarine)
Watch me Make it (Video)
Instructions
- Pop the puff pastry in the freezer for 20 minutes before using. Preheat the oven to 180°C (350°F).
- Slice the tomatoes thinly, cut each slice in half, and set aside.
- Take out the pastry and roll out the sheet, leaving the parchment paper underneath.
- Cut each sheet into 6 long strips (12 total). Approximately 8 inches long and 4 inches wide.
- Spread each strip fully with cream cheese.
- Sprinkle over the dried parsley and garlic.
- Line the tomatoes and overlap them along the top edge of each strip, with half of each slice sticking over the pastry.
- Carefully fold the bottom half of the pastry strip up towards the top with the tomatoes sticking out as if it's the head peeping over a blanket.
- Starting at the end, roll up the pastry with the tomatoes to the opposite end to form the tomato roses. Grease, and place a muffin tin for 12 tomato roses
- Use an olive oil spray or margarine to grease the muffin tin before popping in the tomato roses.
- Bake them for 30 minutes until they have started to brown. Let them cool for 5 minutes.
- Gently place a spoon underneath the roses, and they should pop out. Place them on a rack until they are fully cooled and ready for storage.
Notes & Suggestions
Nutrition Profile
Nutritional information is an estimate, calculated automatically per serving. Values may vary depending on ingredients used and serving size. Adjust calculations accordingly if changes are made.
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What a fantastic recipe and so original. I honestly couldn’t believe how easy these were to make.
Thank you! I am glad you enjoyed the recipe and found it easy to make.