Tomato Pie Pop-Tart Pockets
These Tomato Pie Pop-Tart Pockets are SO EASY! Flaky puff pastry filled with cheesy, savory tomato goodness—perfect for a quick snack or meal anytime.
Servings: 4 servings
Ingredients
- 1 sheet puff pastry thawed
- 1 cup diced tomatoes preferably ripe and juicy
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 egg beaten (for egg wash)
- Turkey bacon cooked and chopped (optional)
Instructions
Step 1: Prepare the Puff Pastry
- Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. Unfold the thawed sheet of puff pastry on a lightly floured surface. Using a rolling pin, gently roll it out just a bit to smooth out the creases and make it slightly larger. Then, cut the sheet into 4 equal rectangles, which will become your pop-tart pockets.
Step 2: Make the Filling
- In a medium bowl, combine the diced tomatoes, shredded mozzarella, grated Parmesan, chopped basil, garlic powder, onion powder, salt, and pepper. If you’re including turkey bacon, fold it in now. Mix everything gently to combine, making sure the tomatoes are well distributed but not mashed.
Step 3: Assemble the Pockets
- Spoon an even amount of the tomato filling onto the center of 2 of the puff pastry rectangles, leaving about a 1/2-inch border around the edges. Brush the edges lightly with the beaten egg wash. This will help seal the pockets.
- Place the remaining 2 pastry rectangles on top of the filled ones, pressing the edges together firmly to seal. Use a fork to crimp the edges all around, ensuring your filling stays inside during baking. Brush the tops of the pockets with the egg wash for a golden, glossy finish.
Step 4: Bake the Pop-Tart Pockets
- Transfer the assembled pockets to the prepared baking sheet. Using a sharp knife, cut a couple of small slits in the top of each pocket to allow steam to escape while baking. Bake for 18-22 minutes or until the puff pastry is puffed up and golden brown.
Step 5: Cool and Serve
- Remove the Tomato Pie Pop-Tart Pockets from the oven and let them cool for a few minutes on a wire rack. Serve warm for the best cheesy, tomatoey experience. These pockets pair beautifully with a fresh green salad or as a side to your favorite soup.
Equipment
- Baking Sheet
- Parchment Paper
- Rolling Pin
- Mixing Bowl
- Fork
Notes
- Make sure your puff pastry is well chilled before baking to achieve maximum flakiness and rise.
- Use ripe, juicy tomatoes for the best flavor and texture; cherry tomatoes diced small also work well.
- Don’t overfill the pockets to avoid sogginess or bursting during baking.
- Brushing the edges with egg wash ensures a good seal and prevents leakage.
- For extra crispiness, lightly dust the baking sheet with cornmeal before placing the pockets.