Living on a farm means a quick trip to the shops is never a quick trip. I have learnt over the years to keep the freezer stocked up with things that I know will come in handy. Ready rolled puff pastry is one of those things, great for a family size pie, canapés or on this occasion, a need to make a starter dish for some unexpected guests. Feta is another fridge staple, but this can easily be replaced in this recipe with goat cheese if you prefer.
320g pack ready rolled puff pastry
20 cherry tomatoes
100g feta cheese
1 egg yolk, beaten with a tsp of water
pinch of chilli flakes (optional)
drizzle of extra virgin olive oil
Fresh basil leaves for garnish
Preheat the oven to 200C fan.
Unroll the pastry and cut into 6 squares. Use the paper in which the pastry was wrapped to line a baking tray. Place the squares on the tray.
In the middle of the squares, arrange 5 tomatoes on each square. Crumble the feta and nestle pieces in amongst the tomatoes. Brush the exposed edges of the pastry with beaten egg. Sprinkle a few chilli flakes on the tomatoes if using and season with salt and pepper. Lastly, drizzle a little oil over the tomatoes and put in the oven for 20 minutes until golden brown.
Remove from the oven, tear the basil leaves and sprinkle over the top of each tart and serve. I sometimes add some rocket on the side drizzled with a little olive oil and balsamic.
- 320 g pack of ready rolled puff pastry
- 20 cherry tomatoes
- 100 g feta cheese
- 1 egg yolk beaten with 1 tsp of water
- pinch chilli flakes (optional)
- drizzle extra virgin olive oil
- fresh basil leaves for garnish
Instructions
- Preheat the oven to 200C fan.
- Unroll the pastry and cut into 6 squares. Use the paper in which the pastry was wrapped to line a baking tray. Place the squares on the tray.
- In the middle of the squares, arrange 5 tomatoes on each square. Crumble the feta and nestle pieces in amongst the tomatoes. Brush the exposed edges of the pastry with beaten egg. Sprinkle a few chilli flakes on the tomatoes if using and season with salt and pepper. Lastly, drizzle a little oil over the tomatoes and put in the oven for 20 minutes until golden brown.
- Remove from the oven, tear the basil leaves and sprinkle over the top of each tart and serve. I sometimes add some rocket on the side drizzled with a little olive oil and balsamic.
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