Recipe by Andy Jewell
This is a savoury version of the old french recipe. The sharp, salty feta cheese works well with the other ingredients. It makes a substantial starter or a light lunch dish and is easy and quick to prepare.
Top Review by Jug O'Mud
This was very tasty. Flavors were really great together (even though I forgot the balsamic vinegar!) DH and DS went back for seconds. This is despite the fact that I had a problem with the puff pastry and ended up with no puff (thanks to my great idea to try and cook in my ailing toaster oven). FYI: I chose to make this into one tarte instead of 4 tartlets. Overall, great dish! I would, however, like to experiment a little more with the crust, perhaps even making my own pastry in the future. Thank you!
- 1 (17 1/3 ounce) package premade puff pastry
- 1 medium red onion, thinly sliced
- 1 garlic clove, crushed
- 3 -5 good flavoured mushrooms, sliced if large
- 0.5 (4 ounce) packet feta cheese, crumbled
- 6 cherry tomatoes, halved
- 8 stoned black olives
- extra virgin olive oil
- balsamic vinegar
Directions See How It's Made
- You will need a small, shallow, circular oven-proof dish for each diner.
- Roll out the pastry (or buy ready-rolled sheets) and cut out circles just larger than the oven-proof dishes.
- Meanwhile heat the oil in a saucepan and sauté the onions until they just start to caramalise and then add the mushrooms and garlic.
- Cook for 2 or 3 minutes until the mushrooms are cooked through.
- Remove the pan from the heat.
- Lightly oil the oven-proof dishes.
- Place some of the onion-mushroom mixture in each dish and scatter with the Feta, tomatoes and olives.
- Place the pastry on top tucking the edges down the sides of the dishes.
- Brush the pastry with milk or beaten egg and bake in a medium oven 200°C for 20 minutes until the pastry is well risen and browned.
- To serve, run a sharp knife around the edge of the pastry to loosen it, put a plate on top of the dish and quickly turn it over.
- Remove the dish (carefully--it's hot) so that the pastry top now becomes a tart bottom.
- Add a few drops of Balsamic vinegar to each Tarte just before serving.