Puff Pastry Tomato Roses with Cheese and Onion
Savory puff pastry tomato roses with cheese and onion. Crispy on the outside and soft on the inside. Better than store-bought any day and unbelievably very easy to make.
Equipment
1 muffin tinn - or silicone cake moulds
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
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.
Ingredient Notes and Substitutions
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.
Nutrition Profile
Nutrition
Puff Pastry Tomato Roses with Cheese and Onion
Serving Size
1 rose
Amount per Serving
Calories
210
% Daily Value*
Fat
14
g
22
%
Carbohydrates
16
g
5
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Vitamin A
200
IU
4
%
Vitamin C
5
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
Share on Facebook Pin Recipe Tried This Recipe?Mention @dishingoutplants on Instagram or tag #dishingoutplants
