My instagram feed is full of beautiful food shots and food created by extraordinary people. The coffee table is full of Cuisine and Dish magazines, and endless cookbooks. I just love to browse through them, and sometimes they serve to inspire me. What I really like to do is create food using ideas that I have accumulated. I don’t always use a recipe and this means if I do the same dish again, there is no guarantee that the results will be the same. Andrew, my husband, being a person of detail, finds it hard to relate to. It is also means when I share a recipe on my blog, I have to try extra hard to be specific so that the recipe will work for anyone who tries it. Being creative, makes cooking interesting and exciting.
I would like to share with you how easy it is to be creative using frozen pre-made puff pastry sheets. Using this puff pastry, you can make individual tarts using your own toppings according to what you have on had. It’s a bit like making a pizza, start with a moist type base, and then add veges, cheese etc on top.
Today I made a tart using jarred caramelized onion and I topped it off with feta. I also love making this using tomatoes and ricotta. See my November 15 post, for “Homemade Ricotta”. With my tomato and ricotta tart I made cooked the pastry in the oven first, then spread the ricotta on the base and topped off with tomato, pepper and salt.
These tarts are just right for lunch any time of the year.
PUFF PASTRY TARTS – CARAMELIZED ONION AND FETA
- Puff pastry
- Caramelized Onion relish
- Feta cheese
- Milk for glazing
- Rocket leaves for garnish
- Thaw puff pastry
- Heat oven to 200 deg C
- Cut puff pastry sheet into 4 squares and place on a baking sheet on an oven try
- Score a 2 cm border around each square of pastry
- Place one heaped teaspoon of caramelized onion relish and spread inside of border of pastry
- Crumble over feta cheese
- Using a pastry brush, brush milk on border of pastry.
- Bake in oven for 10-15 minutes
- Once cooked garnish with Rocket leaves and eat straight away!
Note: to score pastry, is to lightly cut the pastry, so that the pastry is cut halfway through!!
I hope you will have fun making your own versions of Puff Pastry Tarts