It’s odd how tastebuds change over time. As children, we’re naturally predisposed to like sugar and sweets – yes, because a bowl of Lucky Charms is a lot more exciting than a bowl of Cheerios – but also because our tastebuds haven’t fully developed yet. Vegetables are thought to taste more bitter to children than to adults. Kids don’t understand that spinach is healthy for you; all they understand is that its green and gross.
This might explain why most kids have to be coerced into eating their dinnertime veggies. (“No dessert unless you finish that broccoli!”)
As we age, our palettes become more defined. Those bitter veggies that taste oddly of dirt become more satisfying. Perhaps there’s a mental component to it too – with age we tend to make healthier choices, because we understand that the nutrients from vegetables do wonders for our bodies.
It’s been a long while since I’ve had a bowl of fruit loops, but that’s okay. I love vegetables. There’s something so satisfying about the crunch of a carrot, the texture of roasted zucchini, or the juicy pop of cherry tomatoes.
There’s a lot of debate on whether tomatoes are, in fact, a vegetable. Technically, because tomatoes have seeds, they can be defined as a fruit. But, in all honesty, that just seems weird! In my mind, regardless of whatever science there is out there, tomatoes are a vegetable. They belong in savoury dinners and salads, not on my morning oatmeal.
Roasting tomatoes (like most vegetables) brings out their natural juices and caramelizes them in a naturally sweet way. SO good.
These little puff pastry bites are a savoury snack to serve beside your dinner main, or as an appetizer.
Think: fluffy, buttery puff pastry, wrapped around a few juicy tomatoes, topped with lots of salt, pepper, basil, and drizzled with balsamic reduction. They’re savoury sweet, in the best possible way.
Store-bought puff pastry is a must, here. Sure, you could try making your own dough, but… why? The store bought packages of puff pastry are SO convenient, it’s almost a shame not to use them.
Roll out the puff pastry and cut it into circles using a cookie cutter. Fill with a few tomato slices, salt, pepper, and balsamic. Top with another layer of puff pastry and pinch the edges together. Top with a tomato slice and drizzle with more salt and pepper. Roast to perfection.
A note: For the top tomato layer, cut thin slices. Too thick a slice will weigh the puff pastry down and prevent it from fully rising.
Try grating some Parmesan cheese over top for an added flavour kick!
|Savoury Roasted Tomato & Balsamic Puff Pastry Bites|| |
- 2 sheets puff pastry, thawed
- 1 egg, lightly beaten with 1 tsp water
- Fresh tomatoes, sliced*
- Salt and pepper
- Balsamic reduction
- Fresh basil
- Preheat oven to 400 F. Line a baking sheet with parchment paper; set aside.
- Roll out puff pastry sheets on a lightly floured surface. Use a 3-inch cookie cutter to cut 9 circles out of each sheet of dough. You should have 18 circles.
- Baste the tops of each circle with egg mixture.
- Lay a few tomato slices on 9 of the dough circles. Sprinkle with salt and pepper, and drizzle with balsamic reduction.
- Place the remaining nine circles of dough on top of the others, covering the tomatoes. Use a fork to pinch the edges together. (Egg washed sides should be pressed together)
- Lay a slice of tomato on top of each circle, and transfer to prepared baking sheet. Sprinkle with salt and pepper.
- Bake 15-18 minutes until puff pastry is puffy and browned. Remove from heat.
- Drizzle with balsamic reduction and garnish with fresh basil.