Tomato Puff Pastry Bites
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Layers of flaky puff pastry smothered in a spicy tomato paste mixture. A quick, savory snack that relies on chilling dough to keep layers distinct and rise crisp. No dairy, eggs, nuts, or gluten. A hint of cayenne for a subtle kick. Uses tomato paste, finely minced garlic, olive oil, sugar tweak, and fleur de sel finish. Chill dough after stacking layers to keep it from merging during baking. Crisp edges, golden layers, soft tomato-rich interior, good for parties or light bites. Oven timing relies on pastry bubbling and color, not clock alone.
Prep:
25 min
Cook:
25 min
Total:
50 min
Servings:
10 servings
#snacks
#French-inspired
#vegetarian
#gluten-free option
#savory pastries
Feuilletés layered with tomato paste and a hint of heat. The toggle between cold prep and hot baking triggers those addictive layers to rise, crisp, crackle under your teeth. I remember my first stab—forgot to chill dough and ended with dense, flabby sheets. Now I swear by the chill. The richness of olive oil lubricates the garlic’s bite without smothering the tomato’s umami thrum. Sugar tames the acidity ever so slightly. Piquant cayenne lingers after the first hit, faint but memorable. Served chilled or warm—either way, these flaky bites vanish fast. Gluten-free options exist but flaky texture is a challenge—rice flour blends or store-bought gluten free pastry can work, just chill extensively.
Ingredients
- 1 packet (415 g) puff pastry dough, thawed
- 50 ml tomato paste
- 1 small clove garlic, finely minced
- 20 ml olive oil
- 3 ml sugar
- Pinch cayenne pepper
- Fleur de sel
About the ingredients
Puff pastry must be well thawed but cold—not room temp or melts instantly under fingers. Tomato paste should be smooth and thick; double check quality for vibrant color and no additives. Garlic minced very fine or pressed to avoid punishing chunks. Olive oil—extra virgin for flavor is best, but lighter grade can be used if you want less punch. I tweak sugar slightly depending on tomato brand acidity; start small, taste, adjust. Cayenne adds warmth but don’t overpower—can swap for smoked paprika for subtle smoke. Fleur de sel is final flourish for fresh crunch; kosher salt or flaky sea salt is acceptable backup. Freezing stacked dough ensures layers stay separate and puff up; skipping freezes results in dough fusing and less lift.
Method
- Preheat oven 220 °C (430 °F). Dough should be cool but pliable.
- Roll dough into two rectangles roughly 28 x 22 cm. Keep edges tidy but don't fuss—rustic look is fine.
- Cut each rectangle into 3 strips about 7.5 cm wide. Mix tomato paste, garlic, olive oil, sugar, and cayenne into a sloppy spreadable paste.
- Lay one strip flat on counter. Slather thinly with tomato mix. Stack another strip, repeat with spread. Finish with a last pastry strip topped with remaining spread. Press lightly to adhere.
- Pop stacked dough into freezer or fridge for 25-30 mins. Chilling prevents the layers from melting together during baking. I've skipped this before and pastry just blobs instead of rising.
- Once firm, slice into 1 cm thick pinwheels. Expect some crumbling but handle gently.
- Line two baking sheets with parchment. Place pinwheels on side, spaced by about 5 cm. Barely room to breathe but enough to puff.
- Put one tray in oven, the other in fridge while first batch bakes. Cold dough in oven means better lift. First batch cooks about 11-13 minutes but rely on deep golden edges and distinct puff layers popping apart.
- Remove from oven. Let cool briefly. Sprinkle fleur de sel evenly. Serve warm or room temp. The salt contrast pops the acidic tomato sweetness.
- Repeat baking second tray same way.
Cooking tips
High heat crucial to activate puff pastry layers and browning. Too low and they slump or dry out. Don’t rush rolling and stacking; even layers = consistent baking. Spreading tomato paste must be thin—not to saturate dough causing sogginess. Freezing 25-30 minutes hit that cold but workable balance; fridge-only takes longer and sometimes dough sticks together. Slicing chilled stack into precise 1 cm rounds takes patience. If dough warms too much, dust hands lightly with flour to prevent sticking. Baking spaced pastries on parchment prevents sticking and promotes even cooking. Rotate trays halfway if oven heat uneven. Visual cues during baking — vibrant amber on edges, audible gentle crackling, and puff separation — dictate done-ness more than timer. Sprinkle finishing salt right out of oven for optimal crunch contrast. Serve quickly or pastries soften.
Chef's notes
- 💡 Always chill stacked dough long enough—25 to 30 mins minimum. If skipped dough blobs, no lift, layers fuse. Freeze quicker; fridge slower. Cold dough equals defined edges, crisp layers. Roll dough cool but flexible; too warm means sogginess, sticky mess. Dust hands with flour, mild only; too much dries edges and stops puff.
- 💡 Tomato paste mix thin enough to spread easy. No drowning dough. Garlic minced very small or pressed—big chunks burn and ruin texture. Olive oil quality changes flavor; extra virgin adds depth; lighter grade softens garlic bite. Sugar tweaks acidity—start small, taste paste cold. Cayenne adds faint heat; smoked paprika swap for smoky twist.
- 💡 Oven heat crucial 220 °C. Lower dries or wilts pastry. Watch for visual clues: edges amber, puff layers separate clear. Bubble noises inside means baking underway. Don’t rely on timer alone. Rotate trays halfway if oven heats uneven. Use parchment to prevent sticking; spacing about 5 cm lets puff fully.
- 💡 When slicing chilled roll, use sharp knife. Handle gently to avoid crumbling. Dough can crumble on edges but keep shapes intact. Too warm dough sticks, hard to slice; flour hands lightly. Freezer cold helps clean cuts but be quick slicing or dough warms fast. Pinwheels may vary shape; rustic look better than compressed blobs.
- 💡 After baking, sprinkle fleur de sel immediately. Salt crunch contrasts acidic tomato sweetness. Kosher or flaky sea salt fine if no fleur de sel. Serve warm or room temperature; cold stiffens butter layers, loses crispness. Store leftovers in airtight container; reheat oven briefly to regain crunch. Freeze raw pinwheels standalone but thaw fully before baking.
Common questions
Why chill dough after stacking?
Chill keeps layers separate. Without chill dough melts layers; no puff, dense final. Freezer short chill faster; fridge longer. Cold dough lifts better, browns crisp. Skipping chill always messes structure.
Can I swap sugar or cayenne?
Sugar for balance acidity. Skip if tomato sweet. Swap cane for brown, syrup. Cayenne heat subtle; smoked paprika adds smoke, no heat. Adjust heat to taste, start low. Alternatives okay but watch moisture in paste.
What if pastry blobs or sticks?
Usually dough warm or not chilled. Dough too soft prevents puff. Freeze stack or chill longer next time. Dust flour lightly when handling. Parchment essential on baking sheets. Oven too low causes collapse, dry edges. Heat key here.
How store leftovers?
Cool completely before storing airtight. Keeps few days fridge; crisp fades, reheat to restore somewhat. Freeze baked not best; soggy after thaw. Raw pinwheels freeze better, thaw fully before baking. Avoid stacking hot pastries.
