Today I have the final roasted tomato recipe to share with you. I actually have more recipes in which I use roasted tomatoes but I don’t want to bore you with non-stop roasted tomatoes. I’ll save them for later on in the year. Anyway back to today’s recipe, it is a savory strudel. The word strudel is German and it defines a layered and typically sweet pastry, but savory strudels also exist. Perhaps the most common sweet strudel is Apfelstrudel or apple strudel. Who doesn’t love a warm apfelstrudel with a big dollop of freshly whipped cream and toped with nuts? Rhetorical question of course.
Don’t get me wrong I do love my sweet pastries but having savory ones is just as delicious. Here in Prague they make the most amazing savory, and sweet, pastries. The savory are filled with anything from spinach, broccoli, vegetables, cheese to even spicy version they call Mexican style. Oh how I wish I could ship all of you guys a sample of these scrumptious goodies. If you are ever in Prague or Czech Republic make sure you stop by a local pekařství or bakery for a taste. Our favorite bakery has been in that same spot since 1928. Can you imagine all it has seen?
We love these savory Czech pastries so much that often times we eat them for breakfast. Actually we love to eat one or two savory then finish with a sweet one. So today’s recipe was inspired but those perfectly flaky and heavenly pastries. The recipe really isn’t much of a recipe, it’s really a guide. The combinations are really endless and therefore perfect for everyone. We ate this strudel for dinner with a hearty soup and it was just perfect for the cooler weather. Enjoy it and here is the recipe.
Roasted Tomato and Gouda Strudel
Ingredients for 1 large strudel:
roasted cherry tomatoes
100 grams sliced Gouda cheese
fresh basil leaves
1 pack pastry dough, rolled out
egg lightly beaten, for egg wash
1. Preheat oven to 200c or 398f. Lay out the pastry dough, make sure it is rolled out to a rectangle or square. In the center line slices of Gouda from one end to the next, leave about 2 centimeters or 3/4 inch from the edges. Next lay roasted cherry tomatoes (or any roasted tomato type) on top of the cheese and all along to the edges. Place basil leaves as desired on top of the tomatoes.
2. Pull up on side of the pastry to cover the center ingredients. Grab, pull up the remaining side of dough and place on top of the covered ingredients. Pinch the side into the dough to make a seal. Also tuck and pinch the sides to make a seal. Using a pastry brush, brush the egg wash over the entire uncooked strudel. Use a sharp knife to make small slits all along strudel.
3. Place in the center of oven and bake for 25-30 minutes or until golden brown and flaky. Allow to cool 10 minutes before serving. Can be served warm or cold.
In case you’ve missed any of the previous roasted tomato recipes you can find them here:
This recipe was published at Honest Cooking:
Yummy streudel. Loved the wooden spoon and fork!!
Thank you Nishi:)
Wow does this ever look great my boys will love this, a must try.
Hi Claudia, Thank you and I hope you enjoy it. I hope they and you are doing well. Keeping you in my thoughts.
Needless to say, I love quiche with tomatoes… and this tomatoes strudel is wonderful! I can only imagine how good is this!
Giulietta, Congrats on the top 9 today, we are making it a tomato feast:) Thank you.
Sounds fantastic! I love savory pastries almost as much as the sweet!
Hi Jill, Thank you and yeah me too:)
Your blog has been a total joy and inspiration. My partner was recently put on a low-sodium diet, and has re-discovered how delicious food actually tastes, and has suddenly taken an interest in cooking. He used your recipe for roasting tomatoes and we have been eating them with everything, he is totally smitten. Last night he added them to some wok-fried veg and added cooked rice noodles. The night before they were mini-pizzas. We are NOT bored, bring ’em on! I wonder if there is a low-sodium version of puff pastry out there?
Hi Claire, Wow that is so lovely to hear, thank you:) I’m am glad for you and your partner. It is great to rediscover cooking and to see that it doesn’t have to be boring. Spices are just the best. Low-sodium puff pastry perhaps if you make your own, that way you can use unsalted butter and omit or really lower the amount of salt used in the pastry. Good luck and I’ll keep them coming then.
That looks seriously amazing.
Thank you Mindy:)!
Drool. I love pastry sheet and use it often as this is the only “dessert” I can make with. We love Gouda cheese (smoked Gouda particularly) and didn’t think of making this kind of dish with tomatoes (another my fav). Sounds like…all in one just for ME! I’ll be trying this soon. It’s a must!
Hi Nami, Me too I’m limited when it comes to desserts. Smoked Gouda is so popular here and we also love it. Please do let me know how you like it and I hope you do enjoy it :)
Oh a savory struedel how fun!! This looks like the perfect lunch.
Thanks Lindsey and yes it makes a great lunch.
Absolutely stunning!
Thanks!
Sounds and looks delicious:)
Thanks Irena!
How I would love a slice of this strudel! All these roasted tomato recipes are really creating a craving- so I need to squelch it. Now I just have to decide which one. Great post.
Hi Tina, Oh you simply must try roasted tomatoes. I’m sure you’ll love them. They taste great so it is hard to choose what to cook them in because they taste so yummy on their own:)
That looks incredible!! I am so loving this….I love that it is a savory strudel and not sweet.
Thank you:)!
I say bring on more roasted tomato recipes myself! I love those little suckers – so tender and perfectly juicy.
Hehe, yes they are;)
Wow this sounds amazing. Roasted tomatoes and gouda! What a great post, you always have wonderful ideas to share and photos.
Thank you Vicki and glad to hear you are enjoy my blog.
delicious looking colourful pastries looks wonderful
Thank you!
Lovely……
I really like strudel, apple , cherry are one of my favorites.
This looks so good perfect for lunch…
Yummm
Oh yes how could I have forgotten to mention cherry strudel, one of my favorites too. Thank you Reem:)
Just added to your already high BUZZZ! Love those cherry tomatoes, great harvest this year!
Thank you :)
Oh, such a gorgeous strudel! I wouldn’t have any qualms about eating this for breakfast, lunch or dinner!!!
Hi Lizzy, Yes it would also be great for breakfast:)
I haven’t seen something like this before, it looks delicious! I’ll be looking forward to those other roasted tomato recipes in the future!
Thank you and more on the way!
Tomato TASTIC! This is so beautiful. I love tomatoes and especially when their roasted with a flaky buttery crusts.
Hehe, love that Kimberly:) Thanks!
I have LOVED this roasted tomato series! The strudel is amazing! What a clever dish! Buzzed!
Glad to hear it Ann, and thank you :)!
The color of this treat is to be admired. You have very tasteful arrangements and food photography. I am very impressed with this dish!
Thank you Vivianne:)
Ive never had a savory strudle before. This looks so so so good. Totally bookmarking it!! And, bring on the roasted tomato recipes!
Well now you must:) Thank you!
My mouth waters just by looking at the picture. Can’t wait to try this out. I bet this is a delicious dish.
Thank you Irene and I hope you do give it a try:)
Beautiful strudel! And I would take this over a fruit strudel any day!
Thanks Anne:)
I could so go with a slice of that right now. Looks absolutely delicious! I have yet to make a strudel, but I like the twist on it by making it a savory strudel. I will have to give this a try!
Hi Amy, Thank you! Go on give it a try soon:)
These are just beautiful and such a very unique recipe. Stunning photos also :)
Thank you Sasha:)!
You are rocking roasted tomato ideas..love this one too! Very flavorful and delicious looking! Hope you are doing ok?! Have a beautiful day, Nancy!
Hi Sandra, Thank you and glad to hear you are loving this:) You too have a beautiful day!
When I hear strudel I automatically think sweet. Thanks for showing me the savory side.
Hi Sandra, Me too that is what I used to think until living here and eating all the savory pastries gave me this idea. Now you’ll have to try the savory side:)
I like this idea and easy too. You can never bore me with too many tomatoes, I could look at them everyday. I’ve been leaning towards more savories these days, I think it’s the fall weather creeping in. Hope you have a great weekend.
-Gina-
Hi Gina, Glad to hear you are another fellow tomato lover:) You too have a great weekend.
That is a fancy looking shaped to perfection looking strudel.
Thank you Kankana!
Such great flavors for a streudel…gorgeous!
Thanks Alisha!
I think I’m in love with your roasted tomato streudel, keep these roasted tomato recipes coming-you’re on a roll and I’m loving it;-)
Hehe, Okay I will!
omg, this strudel is so lovely!!! Just started to read your blog and I am smitten!!! Thanks for sharing this recipes with us!
Thank you:) Glad to hear you are enjoy your time on my blog, please stop by anytime:)
I am so much more of a savory fan than a sweet! Love this idea. And now it has me contemplating of black olive strudels…. yum!
Thanks and that pairing sounds delicious!
I am definitely doing this one.
Good, hope you enjoy it.
Any thoughts on how many this will serve? I have a dinner party of 12 coming, up. I’ll be serving three vegetable side dishes, salad, soup, dessert, and challah in addition to this. Just checking on whether one of these would allow for everyone to have a piece!
Hi Sophie, I would make 2 or possibly even 3 of these for 12 people. It sounds like there will be plenty of other foods but this is also light. It is better to have extra leftovers, which taste great by the way, then to not have enough. This one I made for 2 of us for dinner with nothing else and we eat nearly all of it. But you’ll have plenty sides to prevent that. Have a great dinner party and hope your guest have a lovely evening :) P.S. I would serve this with a nice white.
I just served this to a dinner party of 14. I ended up using two pounds of grape tomatoes, three tubes of dough (one that was marked as “pizza dough” and two as “croissant dough”), about 10 oz gouda, and several large leaves of basil. People raved about the smoky taste of the gouda and really liked the dish overall. I’ll call this a success! Thank you –
Hi Sophie, That is great! Thank you for coming back to tell us about it:) Happy Holidays!
Looks amazing Nancy!!