Tomato Jam & Whipped Goat Cheese Danishes
Flaky puff pastry filled with tangy tomato jam and whipped goat cheese. A savory-sweet danish perfect for brunch or appetizers.
Servings: 12 danishes
Calories: 270kcal
Cost: $19 for a dozen danishes
Equipment
- Dutch oven or large pot
- Cutting board
- Chef's knife
- Measuring Cups
- Measuring Spoons
- Mixing Bowls
- Electric mixer or hand whisk
- Spatula
- Baking Sheet
- Parchment Paper
- Butter knife
- Fork
- Pastry Brush
- Cooling Rack
- Immersion Blender or Food Processor
Ingredients
Tomato Jam
- 2 tbsp olive oil
- 1 small onion diced
- 4 cloves garlic minced
- 2 tsp smoked paprika
- ¼ tsp crushed red pepper flakes
- 6 cups cherry tomatoes about 2 lbs / 928 g
- ½ cup water
- 2 tbsp apple cider vinegar
- 2 tbsp balsamic vinegar
- 2 tbsp light brown sugar packed
- 1 tsp Herbes de Provence
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
Whipped Goat Cheese
- 4 oz 115 g goat cheese, softened
- 2 oz 60 g cream cheese, softened
- 3 tbsp tbsp heavy cream or milk
- 1 tsp honey optional
- Pinch kosher salt
Other Ingredients
- 1 box Pepperidge Farm puff pastry 2 sheets, thawed
- 1 egg + 1 tbsp water for egg wash
- Fresh thyme or basil optional, for garnish
Instructions
For the Tomato Jam:
- Heat olive oil in a Dutch oven over medium heat. Add onion; cook 5 minutes, stirring occasionally, until softened.
- Stir in garlic, smoked paprika, red pepper flakes, and Herbes de Provence; cook 30 seconds until fragrant.
- Add tomatoes, water, vinegars, brown sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer 25–35 minutes, stirring occasionally, until thick and jammy.
- For smoother texture, blend with an immersion blender (or pulse in a food processor) until desired consistency; optional: strain for extra-smooth jam.
- Cool slightly; store in jars in the fridge up to 2 weeks.
For the Whipped Goat Cheese:
- Beat goat cheese and cream cheese together until smooth and fluffy.
- Add cream gradually until soft and spreadable. Stir in honey (if using) and salt to taste.
Assemble and Bake:
- Prep pastry: Preheat oven to 450°F (230°C). Line a baking sheet with parchment. Unfold each puff pastry sheet and cut into 6 rectangles (12 total).
- Score pastry: Using a butter knife, trace a smaller rectangle inside each piece, leaving a ½-inch border. Don’t cut all the way through.
- Dock centers: Use a fork to prick the inside rectangle — this prevents the center from puffing too high and creates a well for the filling.
- Fill: Add about 1½ tbsp whipped goat cheese to the center of each pastry, followed by 2–3 tbsp tomato jam. (You’ll likely have some of each left over.)
- Egg wash edges: Beat 1 egg with 1 tbsp water; brush over pastry borders for a glossy finish.
- Bake: 20–25 minutes, until golden and puffed. Cool slightly; garnish with fresh herbs if desired.
Notes
- Puff pastry brand matters: Pepperidge Farm is thicker and holds its shape better than refrigerated brands like Jus-Rol for this recipe.
- Score + dock for best results: Lightly tracing a smaller rectangle and docking the center helps the filling stay in place and creates that bakery-style well.
- Don’t overfill: About 1½ tbsp whipped goat cheese + 2–3 tbsp jam per danish is ideal to avoid overflow.
- Jam sweetness: The recipe uses 2 tbsp brown sugar for balanced flavor. You can adjust up or down based on tomato sweetness.
- Texture control: For a smoother jam, blend with an immersion blender or food processor; strain if desired.
- Make-ahead: Both the jam and goat cheese can be made 2–3 days in advance and stored in the fridge.
- Serving ideas: These are great warm, at room temperature, or reheated briefly in the oven.
- Leftovers: Extra jam is excellent on toast, sandwiches, cheese boards, or with roasted meats.