Recipe: Tomato and Feta Puff Pastry
Tomato and feta puff recipe. I had a crowd at lunch for our first sauerkraut; no entry, just a nice little aperitif. I like homemade puff pastry. They are still worshiped and absorbed at high speed. There are never any left. Here, the tomato is dominant. It has a little character with the chilli, but it is immediately softened by the feta. I love these convivial moments with the aperitif, but watch out for those who take the wheel after a meal.
- Tomato and feta puff pastry recipe for 6 people:
- 1 large onion
- 1 can of peeled tomato of 400 gr
- 1 150 g jar of feta cube in oil
- 1 lump sugar
- 1 teaspoon of chili puree
- 1 egg yolk
- 1 tablespoon of olive oil
- Preheat the oven to 200 °.
- Peel then cut the onion.
- Heat a saucepan with the oil.
- Add the onions, when they are translucent.
- Add the peeled tomatoes and let reduce for an hour.
- Mix the tomato just before using it.
- Roll out the puff pastry.
- Cut circles of puff pastry the size of your molds with cookie cutters.
- Place the imprint of puff pastry in each mold.
- Prick the center of each circle with a fork.
- Spread egg yolk around the edges of the prints.
- Pour the tomato coulis into each cavity.
- Place a feta cube in each footprint, taking care to push the cube into the tomato.
- Bake for about 18 minutes.
Preparation time: 30 minutes
Cooking time: 20 minutes
Number of people: 6
4 star rating: 1 review
What wine to drink with: Tomato and feta puff pastry
My favorite wine for this recipe: Côte du Jura Savagnin grape, pinot blanc, Chardonnay
Temperature between 11 ° and 12 °
Sear the onions Add the tomatoes To mix together Make the footprints Place a feta cube