Cheese and tomato turnovers, which are no ordinary pastries, but something with a little oomph. There is no denying that these are almost cheese and tomato puff pastry tart like, verging on pizza turnovers, however the ingredients are important if you want to get the best taste. There is a helpful you tube short video of this below in the recipe card, to guide you.
I admit these are not in the healthy category. In fact the calorie load is almost set to block your arteries, but as a treat, or made as a potential smaller sized canapé, then they are undoubtedly delicious!
The type of cheese used in these cheese and tomato turnovers is crucial, otherwise it is a bland old dry pastry. I use mozzarella and Emmental cheese, which combined with the herbs is just simply delicious. These cheese and tomato turnovers remind me of the Pret mozzarella and tomato croissants, which are just divine too! However, I don’t have a Pret near me (maybe thats a good thing) so making my own version is a useful alternative when I need a hit.
As I mentioned before, these make a great canapé when made smaller. Instead of the large cherry on the top, use half a cherry tomato.
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Cheese & Tomato Turnovers
- Total Time: 30 Minutes
- Yield: 4 1x
- Diet: Vegetarian
Description
Cheese and tomato turnovers, which are no ordinary pastries, but something with a little oomph. There is no denying that these are almost cheese and tomato puff pastry tart like, verging on pizza turnovers, however the ingredients are important if you want to get the best taste.
I admit these are not in the healthy category. In fact the calorie load is almost set to block your arteries, but as a treat, or made as a potential smaller sized canapé, then they are undoubtedly delicious!
The type of cheese used in these cheese and tomato turnovers is crucial, otherwise it is a bland old dry pastry. I use mozzarella and Emmental cheese, which combined with the herbs is just simply delicious. These cheese and tomato turnovers remind me of the Pret mozzarella and tomato croissants, which are just divine too! However, I don’t have a Pret near me (maybe thats a good thing) so making my own version is a useful alternative when I need a hit.
As I mentioned before, these make a great canapé when made smaller. Instead of the large cherry on the top, use half a cherry tomato.
Ingredients
- 320g Puff Pastry
- 4 Tsp Tomato Puree
- 75g Mozzarella (1/2 a ball)
- 1Tbsp Herbs De Provence
- Pinch of Salt
- 75g Emmental Cheese Grated
- 1 Tbsp Milk to glaze the pastry
Instructions
Preheat oven to 200 degrees centigrade
On a baking tray place some baking parchment paper.
Cut your puff pastry sheet into 4 (or smaller if making smaller portions or canapés).
In the centre of your puff pastry, place some tomato paste and spread over the pastry leaving the edges plain.
Then dot some mozzarella onto the tomato paste, follow by a sprinkling of herbs, salt and then some grated Emmental cheese.
Then you need to take each corner and place into the centre. The quick video below is good at explaining this. Once each corner is in the centre, place a slice of tomato in the centre. You then can then brush a little milk over the pastry, which will help give it a golden brown colour. Then place onto the baking tray.
Place in the oven for around 20-25 minutes until the pastry is golden. Eat immediately.
- Prep Time: 5 Minutes
- Cook Time: 25 Minutes
- Category: Brunch
- Method: Oven
- Cuisine: Mediterranean
Lovely recipe – thank you!
Like so many which drop on social media this is one which is has the ring of familiarity but you realise that it is too long since you made anything like. And although this could be lost among the constant assault of ideas from earnest food writers such as you, I reckon it is one which shouts flavour and sunshine loud enough to be seen in our kitchen soon.
My only ‘tweak’ will be to pay a visit to the herbs along our back wall to snip and chop a fresh bunch of savoury additions.
Once again – my thanks.
Thank you Geoff! Yes I love a few herbs too! I love fresh herbs too, the Herbs De Provence dried variety I used in the recipe, is quite a handy one to have in the cupboards for soups and stews too. My son said please don’t film it, just hurry up so I can eat it 😭🤷♀️ Anyway I am glad I did as I think folk will enjoy it! Have a great day! 🙌