If you’re looking for something delicious for the Easter brunch table, or something savoury for everyone to snack on to cut through all of that sugar over the holiday, this is for you!
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This is a seriously easy recipe, designed to be easy to make with children. It makes a great activity if you need one to fill time in the Easter holidays!
The basis is very simple – pre-made puff pastry, Boursin, tomato and a few sesame seeds. You will need some egg cookie cutters (unless you’re very talented and can cut your own egg shapes!) – these ones will do. This will give the bites their Easter apt shape.
Easter Brunch Bites – The Ingredients
- Puff pastry – ready rolled, pre-made puff pastry makes this recipe a breeze! Of course, you could make your own if you wanted to. This is an excellent recipe.
- Boursin – one of my favourite ever cheeses! If you can’t get hold of it, any garlic and herb soft cheese will work.
- Baby plum tomatoes – these are the right size and shape for these little puff pastry tartlets. You could switch for cherry tomatoes.
- Olive oil – this is used to brush the top of the pastries. You could also use an egg wash.
- Sesame seeds – add a great crunch to the top! They’re optional, though.
Cooking the Brunch Bites
These are really very easy to make! Just a couple of tips to make them perfect:
- Make sure that you can press the tartlets fully closed all the way around, otherwise the filling will leak out.
- Bake for 15 minutes initially, but do give them a little longer if they are still looking pale after that time.
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Boursin and Tomato Easter Brunch Bites
Save This RecipeIngredients
- 320 g ready rolled puff pastry
- 6 tsps garlic and herb Boursin
- 4 baby plum tomatoes
- 1 tbsp olive oil
- 1 tbsp sesame seeds
Instructions
- Preheat the oven to 180?.
- Unroll the puff pastry sheet. Use an egg cookie cutter to cut 16 egg shapes.
- Lay 8 of the egg shapes on an ovenproof cookie sheet. Put 1 tsp of Boursin in the centre of each one.
- Cut each of the tomatoes in half. Take one half of tomato and lay it cut side down in the middle of one of the remaining egg pastry shapes. Use a sharp knife to cut the pastry around the tomato, then take the tomato away. You should have a tomato shape piece of pastry cut out of the centre (you can discard this).
- Now, lay that half of tomato cut side down on top of the Boursin on one of the egg shapes. Take the other egg shape, with the centre piece discarded, and place it on top. It should now fit snugly with the tomato coming out of the centre. Press down the edges firmly.
- Repeat with the other egg shapes, until all 8 tartlets are complete.
- Brush the top of the tartlets with olive oil and sprinkle with sesame seeds.
- Put in the oven for 15 minutes or until golden. Remove from the oven and allow to cool before eating.
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