Tomato and Feta Puff Pastry Bites

Tomato and Feta Puff Pastry Bites

Tomato and Feta Puff Pastry Bites



Total time




  • 1 package of puff pastry dough

  • 1 pack of cream cheese (flavoured with either paprika or black pepper)

  • Cherry tomatoes, halved

  • 1 purple onion, thinly sliced

  • Feta Cheese (of the sheep’s milk variety,) crumbled

  • 1 bundle of parsley leaves, rinsed and chopped

  • Sea salt, to taste

  • Black pepper, to taste

  • Olive oil


  • Preheat oven to 200°C.
  • Cover a tray with a baking sheet
  • On a counter or your workstation, roll out the dough until flat. Use a cup or plate that is 10 cm in diameter to cut the puff pastries into circles.
  • With the help of a knife, cut small snips into the edges at about 2 cm wide. Pinch the inner dough with a fork to avoid the dough swelling. Bake until golden brown
  • If the dough rises, gently push it back
  • When they look a little baked take them out
  • Spread the cream cheese over them with a spatula in a circular motion.
  • Sprinkle the sliced (or ringed) onion, cherry tomatoes, and crumbled feta cheese over the slightly baked puff pastry rounds
  • Drizzle on some olive oil and season it with salt and pepper
  • Bake for fifteen minutes.
  • When ready remove from oven and sprinkle on the parsley for a garnish with a drizzle more of olive oil. Serve hot


  • Variations: Be generous with the veggies you are including and make a short and sweet selection.

    – Add some freshly grated parmesan or diced feta cheese (in this case do not add any salt in the recipe)

    – Sauté other vegetables, about 2 cups: diced zucchini, sliced mushrooms, diced tomatoes, cut-up asparagus, diced red pepper, grated carrots, etc.

    – Add about 2 cups diced cooked potatoes, frozen corn, small frozen or fresh cauliflower or broccoli florets, diced frozen artichoke hearts, diced cooked or smoked chicken, or diced cooked fish.

    – Use other seasonings: thyme, rosemary, tarragon, etc

Share this post