Tomato and Feta Puff Pastry Bites
Tomato and Feta Puff Pastry Bites
Servings
6
servingsTotal time
15
minutesIngredients
1 package of puff pastry dough
1 pack of cream cheese (flavoured with either paprika or black pepper)
Cherry tomatoes, halved
1 purple onion, thinly sliced
Feta Cheese (of the sheep’s milk variety,) crumbled
1 bundle of parsley leaves, rinsed and chopped
Sea salt, to taste
Black pepper, to taste
Olive oil
Directions
- Preheat oven to 200°C.
- Cover a tray with a baking sheet
- On a counter or your workstation, roll out the dough until flat. Use a cup or plate that is 10 cm in diameter to cut the puff pastries into circles.
- With the help of a knife, cut small snips into the edges at about 2 cm wide. Pinch the inner dough with a fork to avoid the dough swelling. Bake until golden brown
- If the dough rises, gently push it back
- When they look a little baked take them out
- Spread the cream cheese over them with a spatula in a circular motion.
- Sprinkle the sliced (or ringed) onion, cherry tomatoes, and crumbled feta cheese over the slightly baked puff pastry rounds
- Drizzle on some olive oil and season it with salt and pepper
- Bake for fifteen minutes.
- When ready remove from oven and sprinkle on the parsley for a garnish with a drizzle more of olive oil. Serve hot
Notes
- Variations: Be generous with the veggies you are including and make a short and sweet selection.
– Add some freshly grated parmesan or diced feta cheese (in this case do not add any salt in the recipe)
– Sauté other vegetables, about 2 cups: diced zucchini, sliced mushrooms, diced tomatoes, cut-up asparagus, diced red pepper, grated carrots, etc.
– Add about 2 cups diced cooked potatoes, frozen corn, small frozen or fresh cauliflower or broccoli florets, diced frozen artichoke hearts, diced cooked or smoked chicken, or diced cooked fish.
– Use other seasonings: thyme, rosemary, tarragon, etc