antipasto / small bites recipes

tomato turnovers

September 3, 2015

if you’ve kept up with my blog over the past year, you know all about my obscene food cravings. for those of you who don’t know, i’m very much at mercy to any food craving i may have. last week, i saw a recipe on food52 for tomato turnovers and i couldn’t get it out of my head. this week (okay all weeks, but this week is worse than most) i need a wendy’s spicy chicken or i may implode.

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a few weeks back i had some leftover cherry tomatoes and the oven was already on, so i roasted the hell out of them with some shallots, garlic and olive oil. i pulsed it a few times in my food processor and it ended up tasting so delicious that i sat there and scooped it up with pieces of baguette (as i do with so many foods….). i thought instead of following the original recipe for these turnovers, i would make it a little more savoury and use my garlicky, roasted tomato concoction. wrapped in flaky, butter phyllo pastry paired with smooth cream cheese and fresh parsley, it makes for a perfect savoury breakfast or even lunch with a salad.

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i used half my pack of thawed phyllo and made a few giant ones, but if you have more patience than i do, making these into bite sized party apps would be a really cute idea.

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tomato & cream cheese turnovers
*recipe adapted from food52

ounces cream cheese, at room temperature
large eggs (one is for an egg wash)
salt and pepper
sheets of all-butter puff pastry dough, defrosted and wrapped in a damp cloth
large tomatoes or 2 pints of cherry/grape tomatoes
4 or 5 shallots, sliced
2 large cloves of garlic, skins left on
1 tablespoon olive oil
tablespoons sesame seeds
handful of fresh flat leaf parley, chopped

heat your oven to 375°. toss the tomatoes and shallots in the olive oil and a few good grounds of salt and pepper. roast with the garlic cloves until charred and soft, turning occasionally.
in a large bowl, beat together the cream cheese and one egg plus a couple pinches of salt and pepper until smooth.
once tomatoes and shallots are well roasted, toss them into a food processor. push the roasted garlic from it’s skins – it should slide out easily (and smell amazing) and add it to the food processor  pulse everything a few times until some small chunks remain. if you don’t have a food processor, mashing it a bit with a spoon or potato masher works well, too.
on a floured surface, roll the first sheet of puff pastry out to about 1/8 inch thick. cut it into 6 rectangles, or about 10 small ones (depending on your patience). spread some cream cheese mixture on each rectangle and place a bit of tomato mixture on top of the cream cheese, then sprinkle some parsley on top. roll out the next sheet of puff pastry, cut that into 6 (or more) rectangles and put one on top of each of the rectangles with filling, then press around the edges with a fork to seal. transfer the pastries to two baking sheets lined with parchment paper.
whisk the second egg with a tiny splash of water, then brush each pastry with some of the egg wash and sprinkle them with sesame seeds
bake each sheet of pastries in the oven until golden brown and puffed, about 25 minutes. remove from the oven and transfer to a cooling rack.

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