Individual Puff Pastry Tarts with Parsley, Tomato and Feta
Frozen puff pastry is a convenient kitchen resource, easily kept in the freezer until you need it. Thaw it in the refrigerator for 4 hours or so, and it will be soft enough to roll. The rich, flaky pastry makes a simple pizza into a real treat.
- 1 sheet puff pastry, thawed in fridge
- 1/2 cup Italian flat-leaf parsley, packed
- 4 ounces feta cheese, drained well
- 20 small cherry tomatoes, washed and dried
- Flour, for handling the pastry dough
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and reserve.
- Unwrap the thawed puff pastry, and take out one sheet. Re-wrap and re-freeze the remaining sheet, if desired.*
- Lightly flour a counter and place the puff pastry sheet on the flour, carefully unfolding it. Use a rolling pin to roll the rectangle into more of a square shape, and to even out the fold marks. Cut the sheet into four even squares.
- Place the squares on the prepared pan, and fold in the corners to make a rounder shape, pressing the dough corners down. Top each with parsley, then feta, then place 5 cherry tomatoes on each one.
- Bake for 25 minutes, until the tomatoes are collapsing and the dough is puffed and golden. Serve hot.
Notes and Tips
Pastry sheets can be refrozen twice.
523 calories, 39 g. fat, 112 mg. cholesterol, 664 mg. sodium, 34 g. carbohydrate, 1 g. fiber, 10 g. protein