Puff Pastry Tomato and Goat Cheese Pizzettes

These puff pastry tomato and goat cheese pizzettes are little flavorful two-inch rounds of tasty deliciousness. 

These little puff pastry tomato and goat cheese pizzettes are only about two inches across, are super light, and are wonderful as appetizers.

I first made these pizzettes over 6 years ago to use up scraps of homemade puff pastry, because there was no way I wasn't going to let a a single scrap go to waste after taking on the challenge of making 2 1/2 pounds puff pastry over three days. 

To make homemade puff pastry, you incorporate butter between layers and layers of dough. The method is similar to making dough for croissants and Danish pastry. The difference is that the croissant dough also includes yeast. 

With puff pastry, all of the lift comes from the butter, which is why you need to use the refrigerator when the butter gets too soft. While it's fairly simple to make, it takes patience, patience, and more patience. 

The first time I made these I loved every bite. This time, I loved them even more. 

Rest assured, you can make these with frozen store bought puff pastry for a quick, easy, and elegant appetizer. I've made them both ways and can't tell the difference (it's just that I like a baking challenge every once in a while. It's kind of an obsession.). 

These pizzettes are delicious straight from the oven. They are also wonderful served at room temperature. 

P.S. I've found some of the best frozen puff pastry at international markets. 

To make these pizzettes ahead of time...

All you need to do is keep them at room temperature for a couple of days, and then reheat them for 5 minutes in a 350 degree F oven before serving. 

To make these little pizzettes, all you need is some puff pastry dough, cherry or grape tomatoes, goat cheese, black pepper, olive oil, and crushed red pepper, as well as some basil leaves for garnish. 

Roll out the puff pastry to about 1/4 inch thick and then use a sharp 2 inch cookie cutter to cut the dough into circles. You can roll up the extra scraps and cut more circles. Place the cut dough onto a parchment lined baking sheet. 

Next, make an indentation in the center of the cut puff pastry and place a halved cherry tomatoe and press it into the dough. Sprinkle with some crumbled goat cheese and a few grinds of black pepper. 

Once you've baked these pastries, brush them with olive oil, sprinkle them with some crushed red pepper, and garnish each with a fresh basil leaf. 

I love using the tiny leaves from the fresh basil we are growing in our backyard. We've managed to keep a plant alive for six months, which is a record! 

 

The last time I made these, I used a biscuit cutter to cut the dough, which was kind of dull and resulted in not much of a rise. They were delicious, but they were a little flatter. 

This time, I used a super sharp cookie cutter to cut the pastry into circles. The pastry rose super high, and, in fact, sometimes tossed the tomatoes off the top! 

If you find some errant tomatoes tossed from the tops of the pizzettes, just place them back on top of the pastries after baking. 

These pizzettes would make wonderful appetizers for Christmas or New Year's Eve. I may have even had leftovers for breakfast. When they first come out of the oven, it's really hard not to devour them all. 

This week, the From Our Dinner Table Group is presenting recipes with puff pastry. It's such a versatile ingredient to use in both sweet and savory dishes. Try using the other piece of puff pastry in the package to make ham and cheese bites, use it for a tart crust, guava pastelitos, or try making amazing cheese straws. 

Puff Pastry Recipes

• Easy Cheese Danish by That Recipe
• Pear Prosciutto Palmiers by A Kitchen Hoor's Adventures
• Puff Pastry Cheesy Garlic Bread by Making Miracles
• Puff Pastry Tomato and Goat Cheese Pizzettes by Karen's Kitchen Stories

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, follow our Pinterest board!

Puff Pastry Tomato and Goat Cheese Pizzettes

Print

Yield: 12 pastries

Author: Karen Kerr

These puff pastry tomato and goat cheese pizzettes are little flavorful two-inch rounds of tasty deliciousness.

Ingredients

• 1 sheet puff pastry
• 6 grape or cherry tomatoes, sliced in half lengthwise
• 3 tablespoons crumbled goat cheese
• Freshly ground black pepper
• Olive oil for brushing
• 12 small basil leaves
• Crushed red pepper

Instructions

1. Preheat the oven to 350 degrees F and prepare a baking sheet with parchment paper.
2. Unfold the puff pastry dough. If you are using homemade puff pastry, roll it out into 1/4 to 1/8 inch thick sheet on a lightly floured surface.
3. Cut the dough into 2 inch circles with a very sharp cookie cutter and place them onto the parchment lined baking sheet. Make an indentation in the center of each circle with your finger. 
4. Press a tomato half, cut side up, into the middle of each circle of pastry.
5. Sprinkle the goat cheese crumbles over the tomato and pastry.
6. Grind the pepper over the pizzettes to taste.
7. Bake until the pastry has puffed and is lightly browned, 10 to 20 minutes (keep an eye on it). For more browning, you can turn on your convection mode for the last few minutes, watching closely.
8. Immediately brush the tops of the pizzettes with a light coating of olive oil and garnish with a basil leaf.
9. Sprinkle with crushed red pepper to taste.

Calories

35.50

Fat (grams)

2.82

Sat. Fat (grams)

0.81

Carbs (grams)

1.80

Fiber (grams)

0.17

Net carbs

1.63

Sugar (grams)

0.45

Protein (grams)

0.92

Sodium (milligrams)

22.49

Cholesterol (grams)

1.63

https://www.karenskitchenstories.com/2014/10/puff-pastry-pizzettes-tuesdays-with.html

Karen's Kitchen Stories

puff pastry, tomatoes

appetizers

American

Did you make this recipe?

Tag @karenskitchenstories.com on instagram and hashtag it #karenskitchenstories

Created using The Recipes Generator

I first made this recipe in October of 2014. I've remade the recipe, taken new photos, and added a printable recipe card. 

This was part of Tuesdays with Dorie. We all cooked our way through Baking with Julia, edited by Dorie Greenspan. We did it because we love Julia Child, Dorie Greenspan, and the amazing book Baking with Julia, from the PBS show of the same name and edited by Dorie. The book, published in 1996, continues to amaze me. It is a collection of recipes from some of the best bakers in the country. Prior to baking one of the recipes, you can typically find a video of Julia and the featured baker making it. Each one of the videos make me smile.