Tomato Bread

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.

Course Appetizer

Cuisine Spanish

Keyword easy appetizers

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 540kcal

Ingredients

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
Spatula

Instructions

Prep Work

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.

Notes

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.

Nutrition