Tomato Mozzarella Basil Puff Pastry Squares

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This tomato mozzarella basil puff pastry square recipe is ready in just 30 minutes from start to finish and uses only a handful of ingredients. Perfect party food or snack recipe to make over and over again.

I’m a huge fan of store-bought puff pastry featured dishes. You can whip up just about anything you want in no time! From apple pastry rolls, pizza rolls to spinach feta pinwheels.

This quick, budget friendly and easily adjustable tomato, mozzarella and basil square recipe is made with minimal effort. And uses just a few ingredients: fresh mozzarella cheese, tomatoes, fresh basil, garlic, store-bought puff pastry and olive oil. All you have to do is roll out the puff pastry, brush it with oil, top it with tomatoes and fresh mozzarella cheese and cut it into squares. Bake for 20 minutes, then top with basil-garlic-oil mixture and DONE! A Perfect party food or snack for any time of the year or side dish to beetroot salad or chilled cucumber soup .

Ingredients for puff pastry squares

2 medium tomatoes
1 store – bought puff pastry (fresh, ca. 275 g/ 10 oz)
185 g (6.5 oz) fresh mozzarella cheese
3 tablespoons olive oil
2 tablespoons fresh basil, finely chopped,
2 garlic cloves, finely chopped
Salt and pepper to taste

You’ll also need:

Pastry brush
Empty glass bottle (such as beer bottle), clean outside
Pizza cutter and or sharp knife
Cutting board
2 teaspoons
Baking sheet
Parchment paper
Paper towels

How to make tomato mozzarella basil puff pastry square recipe

Preheat the oven to 200°C (392 °F), with both top and bottom heat. Then wash the tomatoes and pat dry with paper towels. Cut off a small slice of the tomato parallel to the stem and cut into thin slices. Cut fresh mozzarella cheese into thin slices as well.

On a parchment paper roll out the puff pastry and brush it with ½ tablespoon olive oil.

Using the bottom of the glass bottle press with it in the dough to mark where you will be placing tomato slices, so that they will not slide off while baking.

In the middle of every circle place a slice of fresh mozzarella cheese

followed by a slice of tomato

and once again by fresh mozzarella.

Using a pizza cutter or a sharp knife, cut into 12 to 15 squares.

Transfer the parchment paper to the baking sheet and bake for 20 minutes or until nicely golden brown.

In the meantime combine the remaining olive oil with finely chopped fresh basil and garlic and mix well. Season with salt and pepper.

As soon as you remove the pastry squares from the oven, spread a bit of the basil-garlic-oil mixture on the tomatoes with 2 teaspoons. Using a knife/ pizza cutter cut between the squares to free them from each other. They taste great both warm and cold.


Did you make this recipe? I’d love to see! Take a photo and share it on Ester kocht Facebook Page or @ester.kocht on Instagram. Or simply write a comment.

Tomato Mozzarella Basil Puff Pastry Squares

This tomato mozzarella basil puff pastry square recipe is ready in just 30 minutes from start to finish and uses only a handful of ingredients. A perfect party food or snack recipe to make over and over again.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Finger food, Side Dish
Cuisine: Mediterranean
Keyword: all seasons, how to, kid-friendly, party food, Puff pastry, snacks, tomato tarts, vegetarian
Servings: 12 Puff Pastry Squares
Author: Ester from esterkocht.com

Equipment

  • Pizza cutter
  • Sharp knife
  • Cutting board
  • 2 teaspoons
  • Baking sheet
  • Parchment paper
  • Pastry brush
  • paper towels
  • Empty glass bottle (e.g beer bottle), clean outside

Ingredients

  • 1  store-bought puff pastry (fresh, ca. 275 g/ 10 oz)
  • 185 g (6.5 oz) fresh mozzarella cheese
  • 2 medium tomatoes
  • 2 tablespoons fresh basil finely chopped
  • 3 tablespoons olive oil
  • 2 garlic cloves
  • salt and pepper to taste

Instructions

  • Start off by preheating the oven to 200°C (392 °F), with both top and bottom heat. Then wash the tomatoes and pat dry with paper towels. Cut off a small slice of the tomato parallel to the stem and cut into thin slices. Cut fresh mozzarella cheese into thin slices as well.
  • On a parchment paper roll out the puff pastry and brush it with ½ tablespoon olive oil. Using the bottom of the glass bottle press with it in the dough to mark where you will be placing tomato slices, so that they will not slide off while baking. (SEE NOTE 1). In the middle of every circle place a slice of fresh mozzarella cheese followed by a slice of tomato and once again by fresh mozzarella. Using a pizza cutter or a sharp knife, cut into 12 to 15 squares. Transfer the parchment paper to the baking sheet and bake for 20 minutes or until nicely golden brown.
  • In the meantime combine the remaining oil with finely chopped fresh basil and garlic and mix well. Season with salt and pepper and set aside.
    As soon soon as you remove the pastry squares from the oven, spread a bit of the basil-garlic-oil mixture on the tomatoes with 2 teaspoons. (SEE NOTE 2) Using a knife cut between the squares to free them from each other. They taste great both warm and cold.

Notes

  1. You should use a glass bottle bottom with same size as the tomatoes that you're using.
  2. If you don't have fresh basil, feel free to use dried herbs. Just make your oil-garlic and herbs mixture ahead of time and let infuse.

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