These flaky puff pastry tarts with a combination of caramelised onion,salty feta, and topped with succulent, roasted tomatoes are so moreish! Serve them at your next dinner party and your guests will be so impressed! Also great for work or school lunches!

roasted tomato and feta tarts recipe

 

Print
MINI ROASTED TOMATO AND FETA TARTS
Author: 
Recipe type: Appetizer
 
These flaky puff pastry tarts with a combination of caramelised onion,salty feta, and topped with succulent, roasted tomatoes are so moreish! Serve them at your next dinner party and your guests will be so impressed! Also great for work or school lunches!
Ingredients
  • 200 g mini Rosa tomatoes
  • 1 tsp garlic paste
  • 1 tsp olive oil
  • Salt and pepper to taste
  • 2 tbles butter
  • 1 tbles olive oil
  • 2 large onions
  • 2 tsps. brown sugar
  • 1 cup baby spinach (wilted and roughly chopped)
  • 400 g pack puff pastry
  • 100 g Feta cubed
  • 2 tbles tomato salsa
  • 1 egg beaten mixed with a bit of water (egg wash)
Instructions
  1. Preheat the oven to 200°C
  2. Place the tomatoes, garlic paste, olive oil and some salt and pepper in a bowl. Toss well to coat the tomatoes in garlic and oil. And place on a baking tray and roast for 10 minutes until softened.
  3. Heat butter and oil in a large frying pan over low heat. Add the onions and cook very slowly for 10-15 minutes, stirring occasionally to prevent them from catching. Don't be tempted to turn the heat up, as you don't want the onions to burn.
  4. When onions are softened and tinged golden, add the sugar. Cook onions over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised. Set aside.
  5. Wilt the baby spinach in hot water for a few minutes, then drain it in a colander. Squeeze out the excess water and roughly chop it.
  6. Meanwhile, use a 10cm diameter cutter to cut 6 discs from the pastry. Use a 9cm diameter cutter to indent each disc to create a border, but don't cut all the way through. Place pastry discs, border-side up, on the lined tray.
  7. Place the onion mixture inside the border on each pastry disc.
  8. Brush the sides of the pastry lightly with the egg wash.
  9. Crumble the feta and sprinkle it over the top of the onion .
  10. Top with a heaped teaspoon of salsa.
  11. Add about a tablespoon of chopped spinach and top with roasted tomatoes.
  12. Bake for 15 - 20 minutes or until pastry is puffed and golden at 200°C.

 


RELATED ARTICLESMORE FROM AUTHOR