Tomato, Basil and Feta Tarts

INGREDIENTS
400g roll puff pastry, thawed
1 egg, beaten
60ml (¼ cup) caramelised onion or onion marmalade
250g cherry tomatoes, halved
1 small tub Danish Feta
cheese, cut into small cubes
balsamic vinegar reduction, for drizzling
handful basil

METHOD
Preheat oven to 200°C. Line a baking tray with baking paper. Cut out 6 x 8cm rounds from the pastry. Place the rounds on the baking tray and lightly brush each on with egg.

Divide the onion between the centres of the pastry rounds, leaving 1cm border. Top with the tomatoes and a cube of cheese. Season.

Bake for about 20 minutes until golden around the edges. Drizzle with balsamic reduction and top with basil leaves.

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