Cream Cheese and Tomato Pastry

Cream Cheese and Tomato Pastry is a perfect starter for large occasions. They can be served hot but can be made in advance, allowed to cool and slice up for finger food. This vegetarian recipe is suitable for all appetites and tastes. I serve this as part of a big dinner such as Christmas.

Cream Cheese and Tomato Pastry

A simple recipe that produces a superb starter for every meal. Lovely and refreshing.

4.55 from 97 votes

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Course: Appetizer, Snack, Starter

Cuisine: French

Keyword: Dairy, Pastry, Vegetables, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 2 Portions

Calories: 915kcal

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Ingredients

 

MetricImperial

• 1 large puff pastry block
• 200 g plum tomatoes multi coloured
• 15 ml basil finely sliced
• 1 clove garlic peel/mince
• 2 large scallions finely chop/
• 100 g cream cheese
• 1 large eggs beaten free range
• 1 tsp lemon zest
• salt to taste
• ground pepper to taste

Instructions

• Line a large baking tray with greaseproof/baking/parchment paper.
• Preheat the oven to 425F/220C/Gas Mark 7
• Lightly dust a flat surface and roll your pastry into 9-inch square block. Transfer onto the lined baking tray.
  1 large puff pastry
• Brush the edge of each portion with the beaten egg.
  1 large eggs
• Cut the pastry into two equal portions and gently fold about ½ inch of the edge of both portions over to create a lip. Brush the lip and a little of the edge with the beaten egg again.
• Using a fork, thoroughly score the base of both pastry halves up and down.
• Place in the oven and cook for about 5 minutes. Remove for the oven and lower to 390F/200C/Gas Mark 6.
• Place the cream cheese, scallion, lemon zest and garlic and stir well. Season with salt and pepper tasting along the way. Stir again until lovely and smooth.
  1 clove garlic, 2 large scallions, 100 g cream cheese, 1 tsp lemon zest, ground pepper
• Spread the cream cheese mixture gently onto the warmed pastry. Return to the oven and cook for a further 5 minutes until the pastry is fully cooked.
• Whilst the pastry is in the oven slice the tomatoes into thirds or quarters depending on size.
  200 g plum tomatoes
• Slice the basil into fine strips leaving a few leaves whole for garnish.
  15 ml basil
• When the pastry is golden around the edges, remove from the oven.
• Add the tomato slices across the pastries and serve immediately with a few whole basil leaves.
  salt
• I find a light sprinkle of salt over the tomatoes really brings out the flavours.

Nutrition

Calories: 915kcal | Carbohydrates: 65g | Protein: 17g | Fat: 67g | Saturated Fat: 23g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 507mg | Potassium: 491mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1931IU | Vitamin C: 20mg | Calcium: 108mg | Iron: 4mg