Entertaining season is upon us with Halloween, Thanksgiving and Christmas as the anchor events, and of course, all the dinner parties in between. These infinitely adaptable puff pastry hors d’oeuvres are a great trick to have up your sleeve for such gatherings.
This recipe uses thinly sliced tomatoes and onions, but let your imagination guide you to your preferred taste for appetizers.
Arliano Update (Aggiornamento Arliano):
Another living-in-Italy rite of passage is complete. I obtained my driver’s license last week! It “only” took 6 months and about 1,000 euros (GULP!), but it’s now tucked safely away in my wallet. Now… how to fill all those hours previously spent studying for the theory exam and driving lessons? Well, to start with, our garden has been very neglected. It desperately needs weeding and it’s time to blanch to cardoons. More on those in the next post.
After 5 years of living in Italy, 3 of which were Covid-infested, my first family member came to visit, my nephew Adam along with his girlfriend. We sent them off on their own for various trips, but we accompanied them to Arezzo, Florence, Genova, Pietrasanta, Pistoia, Prato, and Viareggio. As the calories we ate will attest (both from restaurants as well as various items I prepared from this very blog!), we had a good time. Now back to real life by weeding the garden.
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Savory Puff Pastry Hors d'oeuvres
Ingredients
- 1 large rectangle of puff pastry, thawed in the refrigerator overnight
- 2 San Marzano or Plum tomatoes
- 1 small red onion
- 1/2 teaspoon dried oregano
- 1/2 teaspoon fresh rosemary, finely chopped
- 1/2 cup finely grated parmesan (OPTIONAL)
- Salt and ground black pepper sprinkles
- Extra Virgin Olive Oil to drizzle
- Balsamic vinegar to drizzle
- 1 tablespoon milk
Directions
- Line a baking sheet with parchment paper. Pre-heat the oven to 400F (200C) and place the rack in the center of the oven
- Slice the tomatoes into 1/8-inch vertical slices and de-seed. Place 3 sets of two tomato slices per each set across the parchment paper and sprinkle each set of tomatoes with dried oregano, salt, pepper and a drizzle of olive oil. Add a sprinkle of cheese, if using
- Peel and slice the onion into 1/8-inch vertical slices. Place 3 sets of two onion slices per each set across the parchment paper and sprinkle each set of onions with the chopped rosemary, salt, pepper, and a drizzle of olive oil and balsamic vinegar
- Roll the puff pastry to 10 x 12 inches (25cm x 30cm) and cut it into 6 equal rectangles. Place each rectangle over each set of tomatoes or onions. Either crimp the edges with a floured fork or bunch up each side with your fingers and gently press the edges down into the parchment paper
- Brush each rectangle with milk. Bake for 25 minutes or until very golden brown. Remove from the oven and flip each rectangle over to expose the tomatoes and onions. Only if needed, switch the oven to the broil setting and using potholders, move the oven rack to the top position and broil the puff pastry for about 1 minute. Watch them like a hawk so they do not burn. Remove from the oven, let cool. Serve as large rectangles or, once cool, cut them in half diagonally. Place on a tray and serve
Greg Nelson Cooks 
Looks yummy. Tim and I are looking forward to being your next family members to visit!
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