Roasted tomato pastries

Savor the rich taste of our Roasted Tomato Pastries - a delightful blend of oven-roasted tomatoes encased in flaky pastry for a satisfying and flavorful treat.

50 Mins
12 Serving(s)
  1. 10 ml (2 tsp) olive or cooking oil
  2. 10 ml (2 tsp) butter or margarine
  3. 1 clove garlic, crushed
  4. 3 ml (½ tsp) chopped ginger
  5. ½ small red onion, sliced
  6. 500 g cherry tomatoes
  7. 30 ml (2 Tbsp) Spur Hickory Basting Sauce
  8. 15 ml (1 Tbsp) brown sugar
  9. Salt to taste
  10. Freshly ground black pepper, to taste
  11. 400 g frozen puff pastry, defrosted
  12. 1 beaten egg, for glazing
  13. 30 ml (2 Tbsp) milk, for glazing
  14. Parmesan cheese shavings, to serve
  15. 30 ml (2 Tbsp) fresh, chopped basil, to serve
  1. Heat oil and butter in a large frying pan. Add garlic, ginger and red onion and sauté until soft.
  2. Add tomatoes and stir-fry for a few minutes. Add Spur Hickory Basting, sugar and season with salt & pepper. Stir-fry for 10 minutes for tomatoes to soften and for sauce to reduce. Set aside.
  3. Roll pastry out on a floured surface until about 3 mm thick. Cut into rectangular shapes of about 7 x 10 cm each. Place half of the pastry shapes on a greased baking tray. Dampen the edges with water. Cut out centres of the other pastry halves and place on top of the base pastries.
  4. Divide the tomato mix between pastries and brush edges with beaten egg and milk. Bake at 200°C for 15 minutes or until golden brown.
  5. Garnish with Parmesan cheese and basil to serve.



Hickory Basting