Happy Mother’s Day! Welcome to Sunday Supper. Today’s supper is a little different; today we have a brunch recipe that is simple and quick to bring together. You can even do everything but the baking ahead and keep them in the fridge until you’re ready to bake. I will also note that while Alex and I had one while it was hot, I also ate a cold one for dinner, and it was just as delicious! So let’s make Savory Danishes with Balsamic Roasted Tomatoes!
Balsamic Roasted Tomatoes
This all starts with the balsamic roasted tomatoes. Preheat the oven to 400 degrees. Take the puff pastry out of the freezer around this time to let it defrost on the counter. On a rimmed sheet tray, toss some cherry or grape tomatoes and half of a Vidalia onion (sliced thin) in a healthy drizzle of olive oil. Sprinkle with Kosher salt.
Toss on a few sprigs of fresh rosemary and thyme. Give it another stir and this is ready to roast! Place the tray on the bottom rack in the oven and let the tomatoes and onions roast for about 30 minutes.
At about 30 minutes, remove from the oven and give it a stir. Then, pour about a tablespoon of balsamic vinegar over the tomatoes and onions. Use more or less to your liking.
Place this back on the bottom rack in the oven for another 10-15 minutes, until the balsamic is caramelizing.
Remove and discard the herb sprigs and set this aside to cool.
In the last 10 minutes of the tomatoes roasting, I rolled and cut my puff pastry. Once defrosted, but still cold, I gently rolled the pastry pieces out just a little bit, to about 1/16 of an inch thick. Then I used my bench scraper/pastry cutter to cut 5-inch squares. You want to cut straight down, not slice the pastry dough. This is why the bench scraper is the perfect tool for the job.
Place each square of dough on a parchment-lined rimmed baking sheet. I got 8 squares; you can layer the squares between sheets of parchment on the sheet tray, and place it in the fridge while we gather the rest of the ingredients and set up our Danish-making station.
In addition to the jammy balsamic tomatoes and onions, we have deli ham slices and sliced Gruyere cheese. Go for your favorite meat and cheese here; turkey and Swiss would be great too. Make an egg wash with 1 egg white and a tablespoon of water. You can use the whole egg, if you like. Using the yolk will give your danishes a more yellow, golden look.
We will fill and fold these right on the sheet tray, after we fill and fold the six that fit on the tray, there will be enough room to fill and fold the remaining two squares of dough.
Rotate the squares so they are diamonds. Start with two slices of Gruyere, and lay them down the center. Take each ham slice and fold it twice, then lay each slice on the Gruyere. Top the ham slice with the balsamic tomatoes and onions.
To fold these Danishes, just take one side and fold it over the center and dab a little egg wash on the folded over corner; then fold the other side over the center. The dab of egg wash should hold the sides together.
Fill and fold all eight danishes, then brush them with egg wash.
Then, top the danishes with some pieces of shaved parmesan. Bake the Danishes in the 400 degree oven for about 20-25 minutes. Until the pastry is puffed and golden.
I baked mine for 23 minutes, then I transferred them to a wire rack to cool, so their bottoms will stay crispy.
Definitely let these cool for at least 10 minutes. Those tomatoes are like little umami nuclear bombs – they will burn your mouth as they explode their roasted balsamic insides. I am not kidding. I ruined the roof of my mouth for a whole day because I bit into one before letting it cool. Resist all temptation to bite one while it’s piping hot.
The wait will be worth it; these Savory Danishes are so rich with flavor: the balsamic tomatoes are sweet and herbaceous, perfectly seasoned. Honestly, the ham and Gruyere are supporting roles here, the tomatoes and the sprinkling of parmesan on top are the stars of this Savory Danish show.
I served these with a couple large basil leaves which really make a nice garnish – the sweet basil is a fresh green bite to cleanse the palate between the super savory bites of Danish.
Thank you so much for spending some of your Mother’s Day with me! If you’re looking for another great brunch recipe, peruse my Brunch Recipes for some inspiration. You can also check out my Pinterest Boards for more great recipes! Take care and be well, everyone! xo Kelly
Savory Danishes with Balsamic Roasted Tomatoes
Balsamic roasted tomatoes with herbs and onions are packed with umami, paired with nutty Gruyere and smoked ham slices; wrapped in puff pastry.
- Balsamic Roasted Tomatoes
- 10-18 oz. (one package) Grape or Cherry Tomatoes
- 1/2 Vidalia, or other sweet Onion, sliced thin
- Olive Oil
- Kosher Salt
- 2-3 Sprigs Rosemary
- 2-3 Sprigs Thyme
- 1 tbsp. Balsamic Vinegar
- Savory Danishes
- 1 (2 count) package Frozen Puff Pastry
- Gruyere Cheese, sliced thin
- 8 Slices Deli Ham
- Balsamic Roasted Tomatoes
- 1 Egg + 1 tablespoon water for egg wash
- Shaved Parmesan Cheese
- Large Basil Leaves for garnish
Balsamic Roasted Tomatoes
Preheat oven to 400 degrees.
Toss onions, tomatoes, rosemary and thyme sprigs with olive oil on a rimmed sheet tray. Season with a generous pinch of Kosher salt.
Roast on the bottom rack for 30 minutes.
Remove from oven and stir. Drizzle balsamic vinegar over mixture and roast (on the bottom rack) for an additional 10-15 minutes, until the balsamic is caramelizing. Remove from oven and let cool. Discard herb sprigs.
Let the frozen puff pastry defrost on the counter for 1 hour. Roll the two pastry squares out to 1/16-inch thickness.
Use a bench scraper/pastry cutter to cut 5-inch squares.
Place squares on a parchment-lined rimmed baking sheet.
Rotate the pastry squares so they are diamonds.
Lay two slices of Gruyere along the center of each pastry diamond.
Fold a slice of ham twice, lengthwise and lay the ham on top of the Gruyere.
Top the ham with a heaping tablespoon of the Balsamic Roasted Tomato mixture.
Fold each side of the pastry over the center and use a dab of egg wash to secure the corners in the center.
Repeat with all 8 pastry squares.
Brush egg wash over the savory danishes and top each Danish with some shaved Parmesan.
Bake on the center rack for 20-25 minutes, until the pastry is puffed and golden.
Serve with basil leaves, if desired.