These Italian inspired Tomato and Mozzarella Puffs are so simple to make and the ingredient combination is delicious too. Juicy sweet cherry tomatoes combined with creamy, salty mozzarella cheese, topped with the punchy flavor of torn basil leaves. What’s not to love?
They couldn’t be easier to make either. Start by rolling out the pack puff pastry and use a pastry cutter to stamp out 12 discs. Place each disc in a 12-hole tart tin. Roast cherry tomatoes. Bake pastry cases with torn buffalo mozzarella. Once the mozzarella is melted, remove the tarts from the oven and spoon over the roasted tomatoes. Serve with freshly torn basil leaves.
To make my Tomato and Mozzarella Puffs, you will need the following ingredients:
Preheat the oven to 395 °F.
Roll out the pack puff pastry to 3-mm thick. Using a 3-inch cookie cutter, cut out 12 pastry discs.
Prick each disc with a fork and use them to line a 12-hole tart pan.
Brush each pastry disc with beaten egg and place in the refrigerator to chill for 10 minutes.
Place 270 grams of cherry tomatoes on a roasting tray. Season to taste with salt and pepper and drizzle with olive oil. Sprinkle some thyme leaves over the tomatoes.
Bake the pastry discs and the cherry tomatoes in the oven for 12 minutes. Remove from the oven and press down the center of each pastry disc.
Divide the torn mozzarella cheese between the pastry cases and return the tart pan to the oven to melt the cheese.
Once the mozzarella has melted, spoon the roasted tomatoes onto the melted mozzarella.
Serve warm, garnished with torn basil leaves.
These Tomato and Mozzarella Puffs are really simple to make and are full of Italian flavors! Don’t forget to tag #CookMeRecipes if you decide to make these tasty treats.
I love it! Thanks for sharing!
