Perfect as an appetiser or afternoon snack, this is a very simple puff pastry savoury pie stuffed with tasty cherry tomatoes.

Serves 4-6, Preparation time 15 mins, Cooking time 25 mins

  • 320 g puff pastry sheet – round or rectangular shape
  • 400 g cherry tomatoes
  • 50 g grated Pecorino cheese
  • 1 egg +. a drop of water for egg-wash
  • extra-virgin-olive-oil, 2 tablespoons
  • Dried Oregano, a handful
  • Salt, to taste


Preheat the oven to 180 C / 350 F / Gas 4.

Halve the cherry tomatoes, place them in a bowl with 2 tablespoons of EVOO, grated Pecorino, a pinch of salt and a handful of dried oregano, mix and allow them to take on flavour.

Beat the egg with a drop of water.

Leave a 2 cm margin around the edge of the puff pastry, prick the bottom with a fork to prevent it from puffing up during cooking. Brush with egg-wash.

Place it on a baking tray lined with baking paper and blind bake the puff pastry in the oven for 10 minutes by placing it on a baking tray lined with baking paper. Remove from the oven.
Add the tomatoes and drizzle with some EVOO.

Bake for a further 8-10 minutes, then leave to cool a little and serve.

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