Savory Danishes with Balsamic Roasted Tomatoes
(5 votes, average: 4.20 out of 5)
Loading...Balsamic roasted tomatoes with herbs and onions are packed with umami, paired with nutty Gruyere and smoked ham slices; wrapped in puff pastry.
Ingredients
- 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
Instructions
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.
Savory Danishes
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.