Tomato Basil Elephant Ears
Crispy, buttery, and bursting with Mediterranean flair, Tomato Basil Elephant Ears are a savory twist on a classic puff pastry treat. These flaky appetizers feature layers of rich tomato paste, aromatic basil, garlic, and a generous sprinkling of Parmesan cheese, all wrapped up in a swirled, scroll-like design for a stunning yet simple presentation. Perfectly seasoned with olive oil, salt, and pepper, and finished with a glossy egg wash, these golden baked bites are ideal for parties, picnics, or as an elegant snack. With just 20 minutes of prep and 18 minutes of baking, this easy recipe delivers gourmet flavor in no time. Serve them warm or at room temperature for a shareable delight that pairs well with soups, salads, or even a glass of wine.
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets (thawed)
- 3 tablespoons Tomato paste
- 2 tablespoons Fresh basil leaves (finely chopped)
- 4 tablespoons Grated Parmesan cheese
- 1 tablespoon Olive oil
- 2 cloves Garlic (minced)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 piece Egg (beaten, for egg wash)
- 2 tablespoons All-purpose flour (for dusting)
Instructions
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
Lightly flour your work surface and roll out the puff pastry sheets to make them slightly larger. Each sheet should be approximately 12x12 inches in size.
In a small bowl, mix the tomato paste, chopped basil, olive oil, minced garlic, salt, and black pepper until well combined.
Spread half of the tomato-basil mixture evenly over each puff pastry sheet, leaving about a 1-inch border around the edges.
Sprinkle 2 tablespoons of grated Parmesan cheese over the spread mixture on each piece of pastry.
Roll one side of the puff pastry sheet inward toward the center, stopping halfway. Roll the opposite side inward to meet the first roll at the center, forming a scroll-like shape. Repeat with the second sheet.
Transfer the rolled pastry logs to a cutting board and refrigerate for about 10 minutes to firm up for easier slicing.
Using a sharp knife, slice each log into approximately 1/2-inch thick pieces. You should get about 8-10 slices per log.
Lay the slices flat on the prepared baking sheets, leaving about 1 inch between each piece. Gently press them down to flatten slightly.
Brush the tops of the slices with the beaten egg to give them a glossy finish while baking.
Bake in the preheated oven for 16-18 minutes, or until the elephant ears are golden brown and puffed.
Remove from the oven and let them cool slightly on the baking sheets before transferring to a serving platter.
Serve warm or at room temperature. These savory tomato basil elephant ears are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Nutrition Facts
Calories |
936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 2064 mg | 90% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 7.6 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 294 mg | 23% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 698 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
