Name: Stuffed Tomatoes in Puff Pastry
Yield: 6
Ingredients: 6 small vine-ripened tomatoes -; Salt -; 1 sheet frozen puff pastry -; 1 tbsp. olive oil -; 1 small onion -; 1 small celery stalk -; 8 oz. sweet Italian sausage -; 2 tbsp. fresh flat-leaf parsley -; 1/2 c. Parmesan cheese -; 1 large egg -; 1 tbsp. heavy cream -

Ingredients for - Stuffed Tomatoes in Puff Pastry

1. 6 small vine-ripened tomatoes

2. Salt

3. 1 sheet frozen puff pastry

4. 1 tbsp. olive oil

5. 1 small onion

6. 1 small celery stalk

7. 8 oz. sweet Italian sausage

8. 2 tbsp. fresh flat-leaf parsley

9. 1/2 c. Parmesan cheese

10. 1 large egg

11. 1 tbsp. heavy cream

How to cook deliciously - Stuffed Tomatoes in Puff Pastry

1 . Stage

Preheat oven to 400 degrees. Cut tops off tomatoes, and reserve. Remove and discard seeds; salt flesh. Drain upside down on a rack set over a baking sheet. Meanwhile, roll out puff pastry to a 13-by-12-inch rectangle; cut into 6 pieces. Press into cups of a standard muffin tin, overhanging sides. Cover with plastic wrap; set aside.

2 . Stage

Heat oil in a nonstick skillet over medium-high heat until hot but not smoking. Add onion and celery; cook until onion is golden, 3 minutes. Add sausage; cook, stirring occasionally, until browned, 10 minutes. Remove from heat; stir in parsley and cheese.

3 . Stage

Divide sausage mixture among tomatoes; place 1 in each pastry shell. Lightly beat egg with cream; brush onto edges of shells. Turn corners of pastry up around tomato slightly.

4 . Stage

Bake until pastry is golden, 15 minutes; return tomato tops halfway through baking. Let rest 10 minutes before serving.Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.