Onions, Cherry Tomatoes, Olives and Feta Cheese Mini Tarts
500 gram / 1 lb Puff Pastry
2 diced Garlic Cloves
2 chopped Onions
1/2 Hot Pepper (Jalapeño/Chile) – clean and fine chopped, or pinch of Cayenne Red Pepper
3 tbsp. Olive Oil
5 fresh Hyssop (Zahatar) Leaves (or 1/2 tsp. dry Hyssop)
1 tsp. Oregano Leaves
250 gram / 0.5 lb Cherry Tomatoes cut in half
½ cup chopped Kalamata/Green Olives
100 gram / 0.2 lb crumbled Feta Cheese
50 grams / 0.1 lb shredded White Cheddar cheese or Parmigiano-Reggiano Cheese
Heat the oven to 375°F / 190°C
Heat the Olive Oil in a 12-inch skillet over medium-high heat. Add the chopped Onions, Hot Pepper, Garlic, Zahatar and Oregano. Cook until the Onions are tender, stirring occasionally. Stir in Salt and Black Pepper.
Remove the Onions from the skillet to a strainer and let it cool.
Add the Kalamata Olives, Feta cheese, Cheddar cheese, Gouda cheese and Cherry Tomatoes.
If desired, season with additional salt and black pepper.
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 2 1/2-inch (6 cm) wide strips. Cut each pastry strip into 2 1/2-inch (6 cm) squares.
Press the pastry squares into 12 (1 3/4-inch) mini muffin-pan cups.
Spoon 1 teaspoons of onions and cheeses mixture into each pastry cup.
Bake for 20 minutes or until the pastries are golden brown. Remove the pastries from the pan and let cool on a wire rack for 5 minutes.
Garnish with additional fresh Feta Cheese and Zahatar
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