Savory Puff Pastry Boats with Tomatoes

Ingredients:

Preparation:

  1. Roll out the puff pastry and cut into squares of approx. 12 cm.
  2. Brush the edges with egg yolk and sprinkle with sesame seeds.
  3. Wash the arugula, pat dry, and chop finely. Set a few leaves aside for garnish.
  4. Wash the praline tomatoes, remove the stems, and cut them in half.
  5. Crumble the feta with a fork, mix with crème fraîche and chopped arugula, and season with salt and pepper.
  6. Place a small mound of the feta-arugula cream in the center of each pastry square.
  7. Season the halved tomatoes in a bowl with balsamic vinegar, salt, and pepper.
  8. Place 5–6 tomato halves on each puff pastry boat.
  9. Bake in a preheated oven at 150 °C for approx. 15 minutes until golden brown.
  10. Garnish with arugula leaves and a few splashes of balsamic vinegar before serving.

Preparation:

  1. Roll out the puff pastry and cut into squares of approx. 12 cm.
  2. Brush the edges with egg yolk and sprinkle with sesame seeds.
  3. Wash the arugula, pat dry, and chop finely. Set a few leaves aside for garnish.
  4. Wash the praline tomatoes, remove the stems, and cut them in half.
  5. Crumble the feta with a fork, mix with crème fraîche and chopped arugula, and season with salt and pepper.
  6. Place a small mound of the feta-arugula cream in the center of each pastry square.
  7. Season the halved tomatoes in a bowl with balsamic vinegar, salt, and pepper.
  8. Place 5–6 tomato halves on each puff pastry boat.
  9. Bake in a preheated oven at 150 °C for approx. 15 minutes until golden brown.
  10. Garnish with arugula leaves and a few splashes of balsamic vinegar before serving.
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