In this recipe we take a simple pan con tomate and dress it up for a party. Instead of crusty bread, we use flaky puff pastry, that’s brushed with a delicious butter, olive oil and garlic spread. Then it’s topped with thin tomato slices, sprinkled with oregano and baked until golden.
- 2 Sheets Puff Pastry (17.3 oz. package), thawed to package directions
- 4 Medium Tomatoes 18 thin slices
- 2 tablespoons Butter room temperature
- 2 tablespoons Extra Virgin Olive Oil
- 1 Large Garlic Clove grated, or finely minced
- 1½ teaspoons Kosher Salt
- ½ teaspoon Black Pepper
- Flour for the work surface
- Pinch of Dried Oregano
You’ll also need
- 3 Large baking sheets
- Paper towels
- Parchment paper
- Pastry brush
Defrost the puff pastry according to package directions.
Line two large baking sheets with parchment paper.
Preheat oven to 400°F
Slice the tomatoes as thin as you can without them falling apart. You’ll need 18 slices.
Place the sliced tomatoes on a large baking sheet that’s lined with a couple of layers of paper towels. Place the tomatoes side by side, do not stack.
When they’re all arranged, cover them with another paper towel. Just place the paper towel on top, don’t press it down so the tomatoes don’t stick to it.
Make the garlic butter
Combine the softened butter, olive oil, grated garlic, salt and black pepper. Stir the garlic butter until combined.
Make the Tomato Bread
Lightly flour your work surface and roll out the puff pastry until it’s approximately 10x10 inches.
Brush the puff pastry sheet with the garlic butter. Brush the entire sheet from end to end.
Arrange 9 tomatoes on each puff pastry sheet, leaving room on the edges and in between the tomato slices.
Transfer the tomatoes to the puff pastry with a spatula so they stay mostly intact. If some of the seeds stay behind, just pick them up and arrange them in the empty space.
Slice each puff pastry sheet into 9 squares. Use a very sharp knife, or a pizza cutter works well too.
Use a spatula to transfer the puff pastry to a baking sheet lined with parchment paper. Space them out so they’re not touching and they have room to puff.
Once arranged on the baking sheet, sprinkle each square with just a little bit of dried oregano.
Bake the tomato bread for 6 minutes. Then rotate the pans (top to bottom, bottom to top) and bake 6 more minutes. Check if the pastry is puffed and golden. Bake for another 2-3 minutes if needed.
Serve the tomato bread warm.
Use tomatoes that aren’t too big. Make sure they’re not too ripe either, or it will be really difficult to slice them thin.
Use a spatula to transfer the puff pastry to a baking sheet lined with parchment paper.
Calories: 540kcal | Carbohydrates: 40g | Protein: 6g | Fat: 39g | Saturated Fat: 10g | Cholesterol: 10mg | Sodium: 822mg | Potassium: 244mg | Fiber: 2g | Sugar: 2g | Vitamin A: 800IU | Vitamin C: 11.4mg | Calcium: 16mg | Iron: 2.3mg