Savory Puff Pastry Boats with Tomatoes

Let it crunch! Whether for a buffet, a picnic or a treat for your loved ones – these puff pastry boats with sun-ripened tomatoes are a hit and super-easy to prepare.

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 rocket, 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 fraiche and chopped rocket and season with salt and pepper.
  6. Place a small mound of the feta-rocket cream in the centre 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 rocket 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 rocket, 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 fraiche and chopped rocket and season with salt and pepper.
  6. Place a small mound of the feta-rocket cream in the centre 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 rocket leaves and a few splashes of balsamic vinegar before serving.
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