Broccolini Tomato Puff Bites: Flaky, Herby, and Perfectly Bite-Sized
Nothing beats a snack that’s as beautiful as it is delicious, and these Broccolini Tomato Puff Bites deliver just that. Crisp puff pastry cups cradle tender broccolini, sweet cherry tomatoes, and a creamy herby egg filling, creating a bite-sized treat full of flavour. Perfect for brunch, lunchboxes, dinner parties, or as a make-ahead appetiser, each cup is a golden bundle of fresh vegetables and rich, creamy filling. The combination of flaky pastry and lightly baked vegetables makes every bite irresistibly satisfying.
While you are here, try some sweet puff pastry recipes like Easy Berry Puff Squares, Strawberry Nutella Puffs, and Nutella Banana Bites – delicious treats perfect for dessert, afternoon tea, or a sweet snack alongside your savoury favourites.
If you love puff pastry as much as I do, my cookbook Everything Is Better with Puff Pastry is out now in the US and Canada and will be released internationally very soon. It is filled with creative, reliable sweet and savoury puff pastry recipes just like this one. If you enjoy baking easy but impressive dishes, you can order or preorder your copy here and bake along with me.
Scroll down or tap ‘Jump to Recipe’ to dive straight into this easy, versatile snack.
Simple Ingredients, Big Flavours
What makes these Broccolini Tomato Puff Bites so irresistible is the careful selection of simple, fresh ingredients, each contributing to flavour, texture, and visual appeal:
- Ready-rolled puff pastry: The base of these bites, it bakes into golden, flaky pockets that perfectly hold the filling. For more puff pastry inspiration, check out Avocado Mousse and Salmon Tartare Vol-au-Vent or Avocado Mousse and Salmon Tartare Vol-au-Vent.
- Cherry tomatoes: Their natural sweetness balances the herby egg filling and adds a juicy pop in every bite. You can also try Cottage Cheese Tomato Puffs for another tomato-forward snack.
- Broccolini: Tender yet slightly crunchy, broccolini brings fresh, earthy flavour and a vibrant green colour. If broccolini isn’t available, regular broccoli works well after blanching. See also Easy Puff Pastry Quiches for another green-packed treat.
- Eggs and cream cheese: Whisked together, they form a light, creamy mixture that binds the filling while keeping it smooth and fluffy. You might also enjoy Salmon and Spinach Tortilla Quiches for a similar creamy, vegetable-filled bite.
- Herbs: Dried parsley adds subtle freshness to the egg mixture, and a sprinkle of finely chopped fresh parsley on top elevates the presentation.
- Olive oil, salt, and pepper: Used to grease the muffin tin and season the filling, these simple ingredients let the natural flavours of the vegetables shine.
How to Make Broccolini Tomato Puff Bites
Preparing the Pastry Cups
Preheat your oven to 200°C / 400°F with convection on and grease a 12-hole muffin tin generously with olive oil. Roll out the puff pastry into a rectangle roughly 24 x 36 cm (9½ x 14¼ inches). Cut into 12 equal squares, about 8 x 8 cm (3 x 3 inches), and gently press each square into the muffin wells, letting the corners peek slightly above the rim.
Filling with Broccolini and Tomatoes
Place one halved cherry tomato and one broccolini head into each pastry cup. If using regular broccoli, blanch the florets for 1–2 minutes first to ensure they cook through. These bites can also be customised with other vegetables, such as asparagus tips, baby spinach, or roasted red peppers, for a seasonal twist.
The Creamy Egg Mixture
In a bowl, whisk together eggs, cream cheese, dried parsley, salt, and black pepper until smooth.
Spoon the mixture evenly over the pastry cups. The eggs bake into a light, fluffy filling that binds the vegetables and adds rich, creamy texture.
Baking the Puff Bites
Bake for 15 minutes, or until the pastry is golden and crisp and the filling is just set. Allow to cool for a few minutes, then gently remove from the muffin tin. Sprinkle with fresh parsley for a fresh, vibrant finish.
Scroll down to the printable recipe card with exact measurements.
Why We Love Broccolini Tomato Puff Bites
These puff bites are the perfect combination of flaky pastry, fresh vegetables, and creamy filling. They’re elegant enough for entertaining yet simple enough for a quick snack or lunchbox treat. Each bite is balanced in texture: the crispness of the puff pastry contrasts beautifully with the creamy eggs and tender vegetables.
They’re also incredibly versatile: swap in different vegetables, add a sprinkle of cheese, or even a pinch of smoked paprika for a little extra flavour. If you enjoy these, you might also like Mini Potato Crust Quiches, Tortilla Quiche Cups (Protein-Rich), or Salmon and Asparagus Quiche for more creative, vegetable-forward bites.
Perfect for Any Occasion
Broccolini Tomato Puff Bites are ideal for brunch, tea parties, lunchboxes, family gatherings, or casual entertaining. They’re easy to make ahead, can be served warm or at room temperature, and are always a crowd-pleaser. Their bite-sized format makes them easy to serve and share, perfect for festive occasions or a weekend snack spread.
For a full brunch menu, pair them with Cheesy Pesto Tomato Puffs, Cheesy Chicken and Courgette Rolls, and Cheesy Pesto Puff Squares for a colourful, flavour-packed table.
Instagram Tutorial & More Recipes
Want to see these Broccolini Tomato Puff Bites come to life? Watch our quick video tutorial on Instagram to see how they come together step by step. For more easy and delicious recipe ideas, check out these favourites:
- Pesto Puff Pastry Buns
- Puff Stick Bites
- Pesto Tomato Puffs with Garlic Yoghurt Dip
- Sausage Mozzarella Puffs
- Whipped Cottage Cheese Strawberry Salsa Tarts
Happy baking,
Izabella
Description
These Broccolini Tomato Puff Bites are flaky, creamy and bursting with fresh, vibrant flavour. Sweet cherry tomatoes and tender broccolini sit perfectly on a crisp puff pastry base, baked in a light, herby egg mixture. They are easy to make and come together in just a few simple steps. Perfect for brunch, lunchboxes, entertaining, or as a make-ahead appetiser for parties. The combination of creamy egg filling and golden pastry makes them irresistibly moreish. You can serve them warm straight from the oven, or at room temperature for easy serving. This recipe is versatile, simple, and guaranteed to impress anyone who tries them.
Ingredients
Instructions
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Preheat the oven to 200°C/400°F with convection on. Grease a 12-hole muffin tin with olive oil.
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Roll out the puff pastry into a rectangle about 24 x 36 cm (9½ x 14¼ inches). Cut into 12 squares, roughly 8 x 8 cm (3 x 3 inches), and gently press each square into the muffin wells, letting the corners peek slightly above the rim.
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Place one halved cherry tomato and one broccolini head into each pastry case.
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In a bowl, whisk together the eggs, cream cheese, dried parsley, salt and black pepper until smooth. Spoon the mixture evenly over the pastry cups.
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Bake for 15 minutes, or until the pastry is golden and crisp and the filling is just set. Allow to cool for a few minutes, then remove from the tin. Sprinkle with fresh parsley and serve warm.
Nutrition Facts
Servings: 12 ServingCalories:387.37kcalTotal Fat:14.72gCholesterol:41.82mgSodium:293.08mgPotassium:1992.45mgTotal Carbohydrate:53.93gDietary Fiber: 16.42gSugars: 11.05gProtein:20.82gVitamin A: 217.6IUVitamin C: 544.44mgCalcium: 298.34mgIron: 5.4mgVitamin D: 0.21IUVitamin E: 5.1IUVitamin K: 626.54mcgVitamin B6: 1.1mgVitamin B12: 0.09mcgPhosphorus: 445.28mgMagnesium: 135.48mgZinc: 2.81mg
Note
- For best results, keep the puff pastry cold until ready to bake. Warm pastry can become soggy or difficult to handle.
- Trim the broccolini stems so they fit neatly in the cups and cook evenly.
- If using regular broccoli, blanch it first for 1–2 minutes, as it will not cook through in the oven alone.
- Grease the muffin tin very well to prevent the pastry from sticking.
- These bites can be customised with other vegetables such as asparagus tips, baby spinach, or roasted red peppers.
- To store leftovers, keep in an airtight container in the fridge for up to 2 days. Reheat in the oven at 160°C / 320°F for 5–8 minutes to restore crispness.
