A late-summer experiment that got a little sticky… and a lot delicious.

I had no plans to make danishes that day.

I was standing in the kitchen, staring at the pile of cherry tomatoes on the counter that had started to feel more like an obligation than a blessing. My intentions had been good. I’d planted five tomato plants thinking they might give me a few handfuls a week — you know, something manageable. But here they were, multiplying faster than I could roast, sauté, or pawn off on friends.

I wasn’t in the mood for pasta. I didn’t feel like making sauce. And so, I found myself Googling tomato jam… and then, somehow, baking danishes. Because obviously, that’s the natural next step.

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Let’s call this what it is: savory-ish pastry season.

We’re in that weird space between late summer and early fall — where it’s still hot enough for iced drinks and bare feet, but you’re already craving warm, golden things that smell like comfort.

This recipe landed right in the middle of that mood.
It’s got the rich, tangy brightness of summer tomatoes, the creaminess of goat cheese, the sweet-savory punch of herbs and balsamic, and all of it wrapped in buttery puff pastry that flakes just right when you break it apart with your fingers.

It feels indulgent, but not fussy. Comforting, but not boring.

And if you’re anything like me, this is exactly the kind of recipe that makes you want to stop everything and photograph it — because the textures just ask to be documented.

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About the tomato jam (and its many lives)

This tomato jam came together out of necessity and mild overwhelm — I just needed a way to use up six overflowing cups of cherry tomatoes.

The base is simple: onions, garlic, herbs, a little sugar, and vinegar. But I made a few swaps as I went — lighter brown sugar instead of dark, a mix of balsamic and apple cider vinegar, and Herbes de Provence instead of thyme because that’s what I had. And you know what? It worked.

The Herbes de Provence gave it this soft floral quality that I loved — almost like the jam had a memory of lavender without being perfume-y. It balanced the tomato’s natural acidity, and the balsamic helped deepen everything into this jammy, savory-sweet mess that’s honestly incredible on everything from toast to eggs to sharp cheddar.

I did end up blending it just a bit — I like a smoother texture for pastries, especially when you’re layering it over something like whipped goat cheese. Too chunky and it starts to feel like salsa. A quick pulse with the immersion blender was all it took.

Also worth noting: I’d absolutely make a double batch of this jam and freeze the extra next time. It’s one of those things that makes simple food feel special.

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The pastry situation

I tested two different store-bought puff pastries while putting this recipe together:

• Pepperidge Farm (the frozen kind, found near the pie crusts), and
• Jus-Rol (from the refrigerated section near the cookie dough).

The Pepperidge Farm was the clear winner here — thicker, easier to score and dock, and it held its shape better in the oven. Plus, one box comes with two sheets, which means you can get 12 danishes out of it without needing to double anything else.

To get that classic bakery edge, I used the back of a butter knife to lightly trace a smaller rectangle inside each pastry square — not cutting all the way through, just creating a border. Then I used a fork to dock the center so it wouldn’t puff too high. It makes a big difference in the final shape, especially if you’re photographing them.

And don’t skip the egg wash. That little bit of gloss on the edges makes them look golden and finished, especially once you spoon the jam on top and it all glistens in the light.

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About the filling (and how not to overdo it)

The whipped goat cheese is simple — goat cheese, a little cream cheese, a splash of cream, and maybe a touch of honey if you like a hint of sweetness. You don’t need much. I found that 1½ tablespoons of cheese and 2–3 tablespoons of jam was just right per danish. Any more and you risk overflow. Any less and it feels skimpy.

That said, even with those amounts, I still had some of both fillings left over — and I wasn’t mad about it. The leftover jam went on toast the next morning. The cheese became an impromptu dip for roasted carrots.

Real talk: I didn’t expect to love these as much as I did

They weren’t overly precious. They weren’t too sweet. They had just enough tang and herb to feel adult, but still familiar in that pastry-wrapped-comfort-food way.

And visually — they were just so satisfying. The way the jam bubbled in the oven. The way the goat cheese puffed ever so slightly at the edges. The golden flakes along the crust. I photographed them on a piece of parchment with a few tomato stems and a rustic knife, and it might be one of my favorite setups I’ve shot this month.

I didn’t even need to add extra styling. They just looked good on their own. Honest. A little wild. Like something you’d eat barefoot in a kitchen with the windows open.

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Would I make these Tomato Jam & Whipped Goat Cheese Danishes again?

Absolutely.
In fact, I think they’d be perfect for a brunch spread or a casual appetizer — especially if you want to bring something that feels homemade without committing to hours of dough-making or fussy presentation.

They’re the kind of pastry you can make in your regular kitchen, on a regular Tuesday, with tomatoes you almost forgot to use.

And honestly, that’s the kind of recipe I’m after these days — the ones that don’t require an entire afternoon, but still feel like they gave you something back.

Not interested in Tomato Jam & Whipped Goat Cheese Danishes? Check out my Honey & Thyme Plum Danishes or my Whipped Honey Feta Peach Danish.

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