Tomato-Jam Pinwheels

tomato jam pinwheels
Photo: Justin Walker
Prep Time:
30 mins
Total Time:
6 hrs 10 mins
2 dozen

Juicy cherry tomatoes are cooked with brown sugar, cider vinegar, garlic, and thyme for the filling of these savory treats. Store-bought puff-pastry makes putting them together a breeze.


  • 1 ½ pounds cherry tomatoes, halved (4 cups)

  • ¼ cup packed light-brown sugar

  • 3 tablespoons apple-cider vinegar

  • 3 cloves garlic, smashed and peeled

  • 1 teaspoon fresh thyme leaves

  • Kosher salt

  • ½ cup finely grated Parmigiano-Reggiano

  • 10 ounces frozen all-butter puff pastry, such as Dufour, thawed


  1. Combine tomatoes, sugar, vinegar, garlic, thyme, and 1 1/2 teaspoons salt in a medium saucepan. Bring to a boil, stirring, then reduce heat to low and simmer, stirring occasionally, until mixture has thickened and little moisture remains, 45 to 50 minutes. Season with salt; let cool completely. (Filling can be refrigerated, covered, up to 1 week.)

  2. Sprinkle cheese over a work surface in a 10-by-12-inch rectangle. Roll out pastry dough directly over cheese to same dimensions, pressing to adhere. Spread 1 cup filling over dough. Starting with a long side, roll into a tight log. Wrap in plastic and freeze until firm, at least 4 hours and up to 1 month.

  3. Preheat oven to 375 degrees. Let dough stand at room temperature until sliceable, 20 minutes. Slice into 1/4-inch-thick rounds and arrange on a parchment-lined baking sheet. Bake, rotating pan once, until golden, 28 to 30 minutes. Flip pinwheels and bake 5 to 7 minutes more. Loosen with a metal spatula while still warm. Serve warm or room temperature.

Cook's Notes

If you want to bake smaller batches, start checking for doneness a few minutes earlier than called for below.

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