Roasted Tomato Puff Pastry Appetizer

• Vegetarian

• Produce

  • 1 Garlic powder
  • 1 package Little tomatoes
  • 1 Thyme, fresh

• Condiments

  • 1/3 cup Balsamic vinegar

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1 Herbs de provence or italian seasoning
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1 sheet Puff pastry, frozen

Found on saltandlavender.com

Description

Ingredients

• One package little tomatoes (grape, cherry, etc.)
• 1 tablespoon olive oil
• Garlic powder
• Fresh thyme
• Herbs de Provence or Italian seasoning
• Salt & pepper
• 1 sheet frozen puff pastry
• 1/3 cup balsamic vinegar
• 1 tablespoon brown sugar

Directions

• If frozen, thaw puff pastry according to package directions (note that the kind that isnt rolled out usually requires thawing overnight unless you want to thaw it in the microwave).
• Pre-heat oven to 400F. Move the rack to the middle position. Line a baking sheet with parchment paper.
• Place tomatoes in a baking dish and toss with about a tablespoon of olive oil. Sprinkle with some garlic powder, fresh thyme (take the leaves off the stems), herbs de Provence, and salt & pepper. Roast tomatoes for 20 minutes.
• Meanwhile, make the balsamic drizzle by combining the balsamic vinegar and brown sugar in a small pan. Cook on medium heat until it’s reduced by half (about 10 min.).
• If your puff pastry isnt rolled out, roll it out on a lightly floured surface into a sheet thats about 12 inches long (it should comfortably fit on the baking sheet).
• When the tomatoes are almost done, place the puff pastry on the baking sheet. Spread the tomatoes (and the leftover oil/juice) onto the pastry. Bake for 15-20 minutes, or until the pastry is cooked and lightly browned.
• Cut into squares (I used a pizza cutter!), use a spoon to drizzle the balsamic reduction on each piece, and serve immediately.