Roasted Tomato and Feta Tarts
These Roasted Tomato and Feta Tarts with a combination of caramelised onion, salty feta, and topped with succulent, roasted tomatoes are tangy, juicy, fresh and delicious with a flaky, buttery, crispy crust that is so morish! Serve them at your next dinner party and your guests will be so impressed.This is yet another way to use readymade puff pastry to make quick and delicious snacks like these.Served piping hot from the oven or at room temperature these tarts are perfect for dinner, lunch, picnic or brunch. These tarts are sophisticated, but so simple to make!Ingredients Needed to Make Roasted Tomato and Feta TartsMini Rosa TomatoesGarlic PasteOlive OilSalt and PepperButterOnionsBrown SugarBalsamic VinegarBaby SpinachFetaPuff PastryEgg How to Make Roasted Tomato and Feta Tarts:Start with frozen, purchased puff pastry sheets. Make your own if you're so inclined, but frozen puff pastry sheets work perfectly for these Roasted Tomato and Feta Tarts.Thaw then unroll the puff pastry sheet and cut into 12 equal rectangles. Using a sharp knife, score a border within each pastry rectangle about 2cm from the edge, being careful to avoid cutting right through the pastry. Place on the baking sheet which has been sprayed with cooking spray.Can Puff Pastry Tarts be Made Ahead of TimeYou can assemble these tarts up to 24 hours before you want to cook them.This makes it a great dish to serve when entertaining, or a perfect prepare ahead dinner party starter as you can have it ready and waiting for baking. Makes 12-15 rectangular tarts.
Ingredients
- 200 Grs Mini Rosa Tomatoes
- 1 Tsp Garlic Paste
- 2 Tsps Olive Oil
- Salt and Freshly Ground Pepper To Taste
- 2 Tbles Butter
- 1 Tbles Olive Oil
- 2 Large Onions (Halved and Thinly Sliced)
- 2 Tsps Brown Sugar
- 2 Tsps Balsamic Vinegar
- 2 Cups Baby Spinach (Wilted and Chopped)
- 50 Grs Feta Crumbled
- 400 Gr Puff Pastry
- 1 Egg Lightly Beaten
Instructions
- Preheat the oven to 200°C
- Place the tomatoes, garlic paste, olive oil and some salt and pepper in a bowl. Toss well to coat the tomatoes in the garlic and oil.
- Place on a baking tray and roast for 10 minutes until softened.
- Heat the butter and the olive oil in a large frying pan over low heat. Add the onions and cook very slowly for 10-15 minutes, stirring occasionally to prevent them from catching. Don't be tempted to turn the heat up, as you don't want the onions to burn.
- When onions are softened and tinged golden, add the sugar and the balsamic vinegar. Cook onions over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised. Set aside.
- Wilt the baby spinach in the microwave for a about 1 minute on full power. Once cooled squeeze out the excess water and roughly chop it and stir through the chopped feta.
- Meanwhile, unroll the puff pastry sheet and cut into 12 equal rectangles. Using a sharp knife, score a border within each pastry rectangle about 2cm from the edge, being careful to avoid cutting right through the pastry. Place on the baking sheet which has been sprayed with cooking spray.
- Place about 1 tablespoon of the onion mixture inside the border of each rectangle.
- Top with a heaped teaspoon spinach and feta mix
- Then top with a few roasted baby tomatoes.
- Brush the sides of the pastry lightly with the egg wash.
- Bake for 15 - 20 minutes or until pastry is puffed and golden.
Notes
For a rich flavour, it is important to use a good quality all-butter puff pastry - I used Woolworths Butter Pastry, which produced nice layers when baked.
The cooking time depends on your oven - just watch the colour of the tart and adjust accordingly.
The tarts are best eaten on the same day. Leftovers can be reheated in a hot oven or airfryer.
Tried this recipe?Let us know how it was!