Puff pastry with goat’s cheese and tomato marmalade

Shortly before the end of the year I showed you my delicious tomato marmalade, which was very popular. And here I bring you one of the best ways to use it: these ravioli shaped puff pastries are filled with tomato marmalade and goat’s cheese, a perfect sweet and savoury combination that will be a hit wherever you decide to take it.

I first discovered these bite sized delicacies at a New Year’s eve celebration some years ago. A friend of a friend who had access to farm grown tomatoes had made their own marmalade, and combined it with the goat’s cheese in a stroke of genius. The golden puff pastry is the perfect transportation for these flavours to reach your tastebuds. And the best part is that this recipe has a cheat: we use store bought puff pastry (although you can opt to make your own).

Let’s get this party started! Here’s what you will need:

  1. Preheat oven at 200°C.
  2. Sprinkle some flour on a clean and dry surface. Roll the puff pastry slightly, and then slice it to make rectangles of about 5×10 approx.
  3. Take a heaped teaspoon of goat’s cheese at a time and place it on each of the puff pastry rectangles (towards one of the sides, not on the centre!).
  4. Take a teaspoon of marmalade and place it over the cheese.
  5. With some water and using your finger or a small brush, wet the edges of each pastry slice.
  6. Carefully fold the puff pastry over the filling, and press with a fork over all edges. The water will help it hold together.
  7. Bake for about 12 minutes or until slightly golden and crispy.
  8. Remove from the oven and allow to cool. I warn you, tomato marmalade gets VERY HOT, you don’t want to burn your tongue!



  • Obviously this recipe can easily be adapted to about a million other ingredients. If you don’t have homemade tomato marmalade, you can always use store bought. Other marmalades that work well with goat’s cheese are: blackberry or raspberry, or even bitter orange if you feel adventurous.
  • The cheese can also be changed: brie or camembert work well but be sure to close the pastries very well with fork, or you might end up with a cheesy mess.