These bite sized truffle gouda appetizers are sure to be a crowd pleaser!
Truffle Gouda, Onion & Tomato Puff Pastry Boats are a flaky, savory bite that feels elegant but comes together with ease. The buttery puff pastry is filled with sweet caramelized onions, juicy roasted tomatoes, and slices of rich, truffle gouda (I used Artikaas) that melt perfectly as they bake. Each bite is crispy, creamy, and full of bold, balanced flavor.
These pastry boats make a stunning appetizer, a light lunch, or a show-stopping addition to a brunch spread. They’re especially great for entertaining, since they look impressive and can be prepped ahead. The combination of textures and rich umami notes makes them feel cozy yet elevated—ideal for cooler seasons or whenever you’re craving something special.
Be sure to check out my other recipes here using truffle!
Truffle Gouda, Onion & Tomato Puff Pastry Boats
Ingredients
- Olive oil
- 1 large white onion
- Puff pastry, thawed
- 1 6 oz. wedge of Artikaas Hay There Raw Milk Gouda with Truffle
- ¾ cup cherry tomatoes
- 1 egg for egg wash
- A few sprigs of thyme
Instructions
- Remove puff pastry from freeze and let thaw. Preheat oven to 375.
- Thinly slice white onion. Add olive oil to a large pan and then add onion along with a few sprigs of thyme.
- Cook down for about 30 min, stirring every so often so the onions don't burn. Onions should get very brown, reduce and be very sweet and caramelized.
- Grate Hay There Truffle Gouda and slice tomatoes.
- Line a baking sheet with parchment paper. Roll out pastry and cut 12 squares. Add a tsp of caramelized onion, 2-3 tomatoes and 1 tsp of Gouda. Fold to opposite corners of each square to form little boats. Brush each pastry with the egg yolk, and sprinkle with thyme.
- Refrigerate for 10-15minutes before baking in the oven for 15 minutes, or until cheese is melted and pastries are puffed and golden. Enjoy!
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