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
Salt
Black
Pepper
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
אוהבים אותנו בפייסבוק 
