Oct 21, 2014

Puff Pastry Pizzettes | Tuesdays with Dorie

Puff Pastry Pizzettes

These little Puff Pastry Pizzettes are made from leftover puff pastry scraps. They are only about two inches across, and are wonderful as appetizers.

Puff Pastry Pizzettes

Puff pastry and I have to break up for a while. I'm a little too attached since I learned how to make my own. I make these things and then I don't share them with anyone even though I intend to. I made 12 pizzettes. I ate four when they came out of the oven, four more for breakfast the next morning, and the other four for lunch. Mr. Kitchen has no idea these ever existed. They are sooooo good!

Puff Pastry Pizzettes

There's one more sheet of this homemade pastry in the freezer, and I have two weeks to use it. I'm thinking a little bit of caramelized onion with gruyere, or maybe cinnamon and apple, or.... any suggestions?

Puff Pastry Pizzettes


Left over puff pastry, store bought, or homemade
Grape tomatoes, sliced in half lengthwise
Crumbled goat cheese
Olive oil
Basil leaves
Crushed red pepper


  1. Preheat the oven to 350 degrees F and prepare a baking sheet with parchment paper. 
  2. Roll the puff pastry dough out into 1/4 to 1/8 inch thick sheet on a lightly floured surface. 
  3. Cut the dough into 2 inch circles with a cookie cutter and place them onto the parchment lined baking sheet.
  4. Press a tomato half, cut side up, into the middle of each circle of pastry.
  5. Sprinkle the goat cheese crumbles over the tomato and pastry. 
  6. Grind the pepper over the pizzettes to taste.
  7. Bake until the pastry has puffed and is lightly browned, 10 to 20 minutes (keep an eye on it). 
  8. Immediately brush the tops of the pizzettes with a light coating of olive oil and garnish with a basil leaf. 
  9. Sprinkle with crushed red pepper to taste. 
The Tuesdays with Dorie group is baking these pizzettes this week. We do it because we love Julia Child, Dorie Greenspan, and the amazing book Baking with Julia, from the PBS show of the same name and edited by Dorie. The book, published in 1996, continues to amaze me. It is a collection of recipes from some of the best bakers in the country. Prior to baking one of the recipes, you can typically find a video of Julia and the featured baker making it. Each one of the videos make me smile. 


  1. All of the above sound good for that leftover pastry :-)
    These were dangerous - I used some apple butter and these were inhaled almost as quickly as they were created...

    1. Inhaled is the perfect description of how I consumed these!

  2. Hi, Karen, another fabulous recipe using puff pastry, love it!

  3. They are dangerous, aren't they? Yours turned such a pretty golden brown - for some reason, mine just would not brown - still quite tasty though!

    1. I actually baked them for an extra ten minutes, with the convection on. so don't feel badly.

  4. I am here smiling, thinking of what Mr.Kitchen will think when he reads this post.... I see another batch of these in the near future to redeem yourself of the wrongdoing ;-)

    however, I can understand that these would be inhaled quite quickly....

    1. I just made another batch and there are two left...... hmmm.... =)

  5. Fantastic work Karen! What a wonderful way to use leftover puff pastry, we can't wait to try it:)
    Thanx for another great idea!


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