Who doesn’t love pastry? And when it is buttery puff pastry filled with two types of cheese, salami and juicy ripe tomatoes it is almost impossible to resist.
These pastry boats are so incredibly simple to make and can be enjoyed for breakfast, lunch or dinner. Just add a fresh green salad and you have a simple, tasty meal everyone will enjoy.
2 puff pastry sheets
2 heaped tablespoons of smooth ricotta cheese
4 medium bocconcini mozzarella balls, sliced
8 slices of mild salami
2 vines of cherry tomatoes, washed*
1 tablespoon of olive oil
1 tablespoon of milk
Sea salt and cracked pepper
Basil leaves, to garnish
Pre-heat oven to 180 C (350 F). Trim off a third of each puff pastry sheet (this excess pastry can be kept and used for another recipe or dish – see some of our other puff pastry recipes here!). Lay the trimmed pastry sheets on baking paper on an oven proof tray side by side.
Divide the ricotta cheese between the two pastry sheets and spread out leaving a border of about 1.5 inches at the edges. Layer 4 slices of salami on each pastry sheet on top of the ricotta. Lay the vine tomatoes on top and add slices of bocconcini in between each tomato.
Bring the end of each pastry sheet together to form a boat shape (maybe more of a canoe shape!) and press firmly together at each end. Drizzle tomatoes with olive oil.
Brush pastry edges with milk and place tray in oven. Bake for about 20 minutes until the pastry is golden and the cheese is bubbling. Remove from oven, season with salt and pepper and garnish with fresh basil leaves. Enjoy!
*if you are unable to get vine tomatoes normal cherry tomatoes will also work well
Love tomatoes? Click here to try our Flatbread Pizza with Tomato, Blue Cheese and Thyme and here for our Bacon, Egg and Roasted Tomato Tart.