Prep 10 mins
Cook 17 mins
This is my idea of a perfect food! Cherry tomatoes, basil and feta on a puff pastry base. A delicious lunch, light meal or snack. Serve with salad for a complete meal.
- 1 sheet ready rolled puff pastry, thawed
- 2 tablespoons olive oil
- 500 g cherry tomatoes
- 1 teaspoon sugar
- 150 g feta cheese, crumbled
- 1⁄4 cup fresh basil leaf, shredded
- 1⁄4 cup parmesan cheese, shaved
- Place the pastry on a baking sheet.
- Fold in the edges to form a small border around the edges and pinch together.
- Heat the oil in a frying pan and add the tomatoes and sugar.
- Cook for about 2 minutes until the tomatoes are shiny and heated.
- Combine the feta and most of the basil (reserve some for garnishing).
- Spread this mixture over the pastry base.
- Distribute the tomatoes over the top of the feta.
- Bake in a 390° Fahrenheit (200° Celsius) oven for 15 minutes, or until the pastry is lightly browned and puffed.
- Sprinkle with remaining basil and freshly shaved parmesan cheese.
This was really delicious! I too had an issue with the dough getting soggy in the center but that was possibly partially my fault as I had cooked the tomatoes longer (2 more min) in the skillet so they were softer and some of them burst their skins, making a lot of juice. Otherwise I made no changes except to skip the sugar and to add some fresh ground black pepper over the tomatoes before baking. I used home grown basil and a nice sheep's milk feta. Thanks for the recipe dale!
I made it with 15cm squares of puff pastry. I overcame the 'how to cook the tomatoes' problem by leaving them whole and cooking the top (the stalk end) that way they are smooshy enough to stay on the feta mixture without falling off. I used grated parmesan instead of shaved and I added lots of pepper. It was very tasty and will be made again. The only thing I will do definitely is use less basil next time. Thanks for posting!
I'll definitely make this again. It was delicious and easy. I left out the sugar because our tomatoes are very sweet. It was a little messy and I wasn't sure whether to leave the tomatoes whole or cut them up. I ended up slicing some of the bigger ones in half, and leaving the others whole, but then the bottom crust got soggy from the tomato juice and the whole tomatoes tended to roll off the pastry when we ate them! Still, it was scrumptious and a keeper.