Cherry Tomato Confit and Escargots on Puff Pastry

  • Preparation 30 MIN
    Cooking 35 MIN
  • Servings 1
  • Makes 2 dozen hors d'oeuvres


Cherry Tomato Confit

Mini Puff Pastries


Cherry Tomato Confit

  1. With the rack in the highest position, preheat the oven’s broiler.
  2. On a baking sheet, place the cherry tomatoes, cut side up. Drizzle with the oil. Sprinkle with the sugar. Season with salt and pepper. Broil for about 5 minutes or until the tomatoes start to caramelize and have wilted. Set aside.

Mini Puff Pastries

  1. With the rack in the middle position, adjust the oven temperature to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a small bowl, combine the egg and water. Set the egg wash aside.
  3. On a floured work surface, roll out the dough into a 10-inch (25 cm) square. With a 1 ½-inch (4.5 cm) round cookie cutter, cut 24 discs from the dough. With a fork, poke the entire surface of the dough. Place on the baking sheet and brush with egg wash.
  4. Bake for about 20 minutes or until the pastry is golden brown. Let cool. At this stage, if the puff pastries seem to have risen unevenly while baking, you can cut off the cap (the top part of the pastry) with a breadknife.
  5. In a skillet over medium heat, soften the shallot in the oil. Add the escargots and continue cooking for 2 minutes. Season with salt and pepper. Deglaze with the pastis and reduce until almost dry. Adjust the seasoning.


  1. On each puff pastry, place a cherry tomato half. Spoon on the escargot mixture. Garnish with a tarragon leaf. Serve warm.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.