Stuffed Tomatoes In Puff Pastry Recipes

PUFF PASTRY HEIRLOOM TOMATO TART

Steps:

• Preheat the oven to 400 degrees F. Unfold the puff pastry onto a floured piece of parchment paper and roll out into a 9-by-11-inch rectangle. Score 1/2 inch in from the edge, all the way around, using a paring knife. Slide the pastry (on the parchment) onto a baking sheet. Poke the middle all over with a fork, then bake until golden brown, 20 to 25 minutes. Transfer to a rack and let cool completely.
• Meanwhile, combine the cream cheese, sour cream, lemon zest, lemon juice, sugar, 1/2 teaspoon salt, and pepper to taste in a large bowl and beat with a mixer on medium speed until smooth; stir in the chives. Spread evenly over the cooled crust. Arrange the tomatoes on top; season with salt and pepper and top with more chives.

STUFFED BAKED TOMATOES

Steps:

• Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.

STUFFED TOMATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
• Bake in preheated oven for 15 minutes.

EASY TOMATO PUFF PASTRY APPETIZER

Steps:

• Heat oven to 400ºF.
• Place pastry on parchment-covered baking sheet. With a very sharp knife, score pastry, about 1/2-inch all along sides, to make small border. Inside border, poke pastry all over with fork.
• Toss tomatoes with dressing and pepper in large bowl. Spread pastry with mustard. Sprinkle with cheese; top with tomatoes.
• Bake 15 to 20 min. or until golden brown. Let stand 5 min; cut into squares.

STUFFED TOMATOES IN PUFF PASTRY

Steps:

• Preheat oven to 400 degrees. Cut tops off tomatoes, and reserve. Remove and discard seeds; salt flesh. Drain upside down on a rack set over a baking sheet. Meanwhile, roll out puff pastry to a 13-by-12-inch rectangle; cut into 6 pieces. Press into cups of a standard muffin tin, overhanging sides. Cover with plastic wrap; set aside.
• Heat oil in a nonstick skillet over medium-high heat until hot but not smoking. Add onion and celery; cook until onion is golden, 3 minutes. Add sausage; cook, stirring occasionally, until browned, 10 minutes. Remove from heat; stir in parsley and cheese.
• Divide sausage mixture among tomatoes; place 1 in each pastry shell. Lightly beat egg with cream; brush onto edges of shells. Turn corners of pastry up around tomato slightly.
• Bake until pastry is golden, 15 minutes; return tomato tops halfway through baking. Let rest 10 minutes before serving.

STUFFED PUFF PASTRY

Steps:

• Preheat oven to 350 degrees F.
• Put a medium saucepan on the stove over high heat. Put the figs, honey, and water in the pan, stir, and bring to a boil. Reduce heat, and allow the water to simmer. The honey and natural sugars from the figs should thicken the water. Continue to simmer figs until a sauce is achieved that is thick enough to cover the back of a spoon. When sauce has reached that consistency, remove from heat. Put "fig sauce" in a refrigerator-safe container, and allow cooling for at least 20 minutes.
• Spread a sheet of puff pastry out on a clean, lightly floured surface. Scoop a small amount of fig sauce on the puff pastry sheet with about 2 inches around the sauce on every side. Put a piece of Brie on top of the sauce. Carefully fold the edges of the puff pastry over the cheese. Squeeze the edges of the pastry together then carefully flip the pastry over, so the smooth surface of the pastry is facing up. Gently take the pastry and put it on a sheet tray lined with parchment paper. Repeat this until all the cheese is used. You should have 8 small stuffed pastries.
• When all the pastries are on the sheet tray, take a pastry brush, and lightly brush egg whites on the top and sides of each pastry, this will give the pastry a shine when it comes out of the oven. Drizzle a small amount of honey on top of each pastry.
• Bake the pastries until the puff pastry is a golden brown. This should take about 15 minutes, but keep your eyes on the baking process. When the pastries are golden brown, remove from the oven, and allow them to cool on a cooling rack. Allow them to cool for 3-5 minutes, then serve warm.

STUFFED PUFF

Steps:

• In a large skillet separate and fry your ground beef until it is cooked but not yet browned.
• Remove any grease from the skillet , add the tomato, onion, jalapeno pepper, ham or bacon, mushrooms & garlic.
• Stir fry until the vegetables are cooked.
• Add the soy sauce, Worcestershire sauce & oregano.
• Continue cooking over low medium heat until the moisture has evaporated (approx 10 minutes), Season with salt & pepper. Allow to cool.
• Meanwhile roll out the puff pastry into two 12" squares, cut each square into four 6" pieces.
• Distribute the meat/vegetable mixture evenly on the center of each puff pastry square (just under 1/2 cup per square).
• Fold one corner over to form a triangle and press the edges well together so they will not separate while baking, cut a small slit on the top of each puff.
• At this point you may place the stuffed puffs on a cookie sheet and freeze them, when frozen wrap them well and place them in your freezer. When you want to bake them allow them to defrost in your fridge for 2-3 hours before baking. Continue with the final step.
• Place the freshly made puffs (or defrosted frozen) on a cookie sheet in the center of a 400 degree preheated oven for approx 20 minutes or until they are nicely browned and cooked.
• Serve warm.
• You may want to, but not necessary, to serve a sauce on the side catsup, BBQ, Steak sauce or your favorite sauce, Enjoy.