I’d rather you don’t but judge me if you must; I do not make puff pastry, I honestly don’t think it is worth the effort when there are lovely brands available in store and I always have one or two rolls of puff pastry in the freezer, just waiting to be turned into something tasty. Puff pastry can transform an ordinary dish into an extraordinary one. I got the idea for these wonderful tratlets from the Baked and Delicious magazine and they will be making a regular appearance on our lunch menu – think next round will be a chicken liver and onion variation.
As ameneded from Baked and Delicious
400g packet puff pastry defrosted
Half round of feta crumbled
16 roma tomatoes quarted
8 slices streaky bacon cut in half
Vegetable / Italian spice
Olive oil for drizzling
1 egg beaten
- Preheat the oven to 200°C.
- Roll out the pastry and cut into 4 pieces and place on a greased baking sheet , leaving a small gap between each one.
- Use a sharp knife to mark a 1cm border around each piece of pastry, taking care not to cut right through the pastry.
- Arrange all of the ingredients on the 4 pieces of pastry and sprinkle with the spice and olive oil.
- Brush the edges of the tarts with the egg and bake for 20 minutes.