Individual Puff Pastry Tarts with Parsley, Tomato and Feta
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Recipe Information
Total Time:
40 minutes; 15 minutes active
Servings:
4
Frozen puff pastry is a convenient kitchen resource, easily kept in the freezer until you need it. Thaw it in the refrigerator for 4 hours or so, and it will be soft enough to roll. The rich, flaky pastry makes a simple pizza into a real treat.
Ingredients
- 1 sheet puff pastry, thawed in fridge
- 1/2 cup Italian flat-leaf parsley, packed
- 4 ounces feta cheese, drained well
- 20 small cherry tomatoes, washed and dried
- Flour, for handling the pastry dough
Preparation
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and reserve.
- Unwrap the thawed puff pastry, and take out one sheet. Re-wrap and re-freeze the remaining sheet, if desired.*
- Lightly flour a counter and place the puff pastry sheet on the flour, carefully unfolding it. Use a rolling pin to roll the rectangle into more of a square shape, and to even out the fold marks. Cut the sheet into four even squares.
- Place the squares on the prepared pan, and fold in the corners to make a rounder shape, pressing the dough corners down. Top each with parsley, then feta, then place 5 cherry tomatoes on each one.
- Bake for 25 minutes, until the tomatoes are collapsing and the dough is puffed and golden. Serve hot.
Notes and Tips
Pastry sheets can be refrozen twice.
Nutritional Information:
523 calories, 39 g. fat, 112 mg. cholesterol, 664 mg. sodium, 34 g. carbohydrate, 1 g. fiber, 10 g. protein