Lift the "lid" off a tomato pastry dish for a surprise: a savory mixture of sausage, onions, celery, and Parmesan cheese.



Ingredient Checklist


Instructions Checklist
  • 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)

Rating: Unrated
I really hope you bring back the print option so I can try this recipe
Rating: Unrated
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.