Let's talk about the wonders of frozen puff pastry.
I know, I know. Some of you out there are asking, "Why would you use frozen puff when you can make a beautiful puff pastry on your own?" The answer to this question? TIME.
There are tons of amazing websites out there that will teach you how to make beautiful, homemade puff pastry from scratch. You can find some of my favorites at The Kitchn, Epicurious, and King Arthur Flour. That pastry will be SERIOUSLY AMAZING, but, it won't be sitting in your freezer waiting for you whenever you need to whip up a tasty appetizer for your friends or use up the amazing tomatoes you bought at the farmer's market but haven't gotten around to yet. When it gets down to it, frozen puff is always there for you, like a good friend, just waiting to help you throw the best brunch ever.
This is why I keep frozen puff around. No shame here. Just keeping life simple.
I made these colorful summer tomato tarts using some of my favorite flavors: ripe tomato, feta cheese, and fresh basil. These pastries are light yet filling, fluffy while crispy, and suuuuuuper colorful on your table. They are totally headache free. You can even finish putting your makeup on while they get all toasty in the oven.
After serving these tarts for friends at brunch, I enjoyed the leftovers for breakfast for the three days following. Heat them up in the oven and it's like they're fresh all over again.
Summer Tomato Tarts
Prep Time = 15 minutes / Cook Time = 20 minutes / Total Time = 35 minutes
- 2 tablespoons all-purpose flour
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 1 egg
- 1 tablespoon milk
- 4 fresh tomatoes, sliced, halved
- 1/2 cup feta cheese crumbles
- 1/4 cup fresh basil, chopped
- balsamic vinegar
Heat the oven to 400°F. Line 2 baking sheets with parchment paper.
Sprinkle flour over your work surface. Unfold 1 sheet of pastry on the floured work surface. Cut the pastry sheet into 3 strips. Cut the 3 strips in half into equal rectangles. Repeat with the remaining pastry.
Wisk together 1 egg and 1 tablespoon milk to make an egg wash. Brush the pastry pieces with the egg wash.
Place the pastries onto the baking sheets. Prick the pastries with a fork. Arrange 4 slices of tomato on each pastry. Top the tomato slices with feta and fresh basil. Drizzle each pastry with balsamic vinegar.
Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool on wire racks for around 5 minutes before serving.
Love this super simple summer appetizer? Let me know in the comments below!