Reviews (2) Add Rating & Review Martha Stewart Member Rating: Unrated 07/11/2013 I really hope you bring back the print option so I can try this recipe Martha Stewart Member Rating: Unrated 01/12/2009 It is very bizarre that the pastry is not cooked a little prior to the addition of the tomatoes. These vegetables, however well you drain them, will always let some water out. So the raw pastry and the water from the tomato just make the bottom of this very soggy and it remains raw. Also, be cautious of the size of the tomatoes you pick - they must fit in the muffin tin WITH the thickness of the pastry. Not certain I will do this again.
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Gallery Stuffed Tomatoes in Puff Pastry Recipe Summary Servings: 6
Ingredients Ingredient Checklist 6 small vine-ripened tomatoes Salt 1 sheet frozen puff pastry, (9 1/4- by- 9 1/2 inches), thawed 1 tablespoon olive oil 1 small onion, coarsely chopped 1 small celery stalk, cut into thin half-moons (1/3 cup) 8 ounces sweet Italian sausage, casings removed, crumbled 2 tablespoons finely chopped fresh flat-leaf parsley 1/2 cup finely grated Parmesan cheese 1 large egg 1 tablespoon heavy cream
Gallery Stuffed Tomatoes in Puff Pastry
Recipe Summary Servings: 6
Gallery
Stuffed Tomatoes in Puff Pastry
Stuffed Tomatoes in Puff Pastry
Stuffed Tomatoes in Puff Pastry
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 6 small vine-ripened tomatoes Salt 1 sheet frozen puff pastry, (9 1/4- by- 9 1/2 inches), thawed 1 tablespoon olive oil 1 small onion, coarsely chopped 1 small celery stalk, cut into thin half-moons (1/3 cup) 8 ounces sweet Italian sausage, casings removed, crumbled 2 tablespoons finely chopped fresh flat-leaf parsley 1/2 cup finely grated Parmesan cheese 1 large egg 1 tablespoon heavy cream
Directions
Preheat oven to 400 degrees. Cut tops off tomatoes, and reserve. Remove and discard seeds; salt flesh. Drain upside down on a rack set over a baking sheet. Meanwhile, roll out puff pastry to a 13-by-12-inch rectangle; cut into 6 pieces. Press into cups of a standard muffin tin, overhanging sides. Cover with plastic wrap; set aside.
Heat oil in a nonstick skillet over medium-high heat until hot but not smoking. Add onion and celery; cook until onion is golden, 3 minutes. Add sausage; cook, stirring occasionally, until browned, 10 minutes. Remove from heat; stir in parsley and cheese.
Divide sausage mixture among tomatoes; place 1 in each pastry shell. Lightly beat egg with cream; brush onto edges of shells. Turn corners of pastry up around tomato slightly.
Bake until pastry is golden, 15 minutes; return tomato tops halfway through baking. Let rest 10 minutes before serving.
Reviews (2)
Add Rating & Review
Martha Stewart Member Rating: Unrated 07/11/2013 I really hope you bring back the print option so I can try this recipe Martha Stewart Member Rating: Unrated 01/12/2009 It is very bizarre that the pastry is not cooked a little prior to the addition of the tomatoes. These vegetables, however well you drain them, will always let some water out. So the raw pastry and the water from the tomato just make the bottom of this very soggy and it remains raw. Also, be cautious of the size of the tomatoes you pick - they must fit in the muffin tin WITH the thickness of the pastry. Not certain I will do this again.
Reviews (2)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 07/11/2013 I really hope you bring back the print option so I can try this recipe
Martha Stewart Member Rating: Unrated 01/12/2009 It is very bizarre that the pastry is not cooked a little prior to the addition of the tomatoes. These vegetables, however well you drain them, will always let some water out. So the raw pastry and the water from the tomato just make the bottom of this very soggy and it remains raw. Also, be cautious of the size of the tomatoes you pick - they must fit in the muffin tin WITH the thickness of the pastry. Not certain I will do this again.
Martha Stewart Member
Rating: Unrated 07/11/2013
I really hope you bring back the print option so I can try this recipe
Rating: Unrated
Rating: Unrated 01/12/2009
It is very bizarre that the pastry is not cooked a little prior to the addition of the tomatoes. These vegetables, however well you drain them, will always let some water out. So the raw pastry and the water from the tomato just make the bottom of this very soggy and it remains raw. Also, be cautious of the size of the tomatoes you pick - they must fit in the muffin tin WITH the thickness of the pastry. Not certain I will do this again.
All Reviews for Stuffed Tomatoes in Puff Pastry
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Stuffed Tomatoes in Puff Pastry
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
