Puff pastry tarts
Sheets of puff pastry (frozen, approx. 50 g each, 12x12 cm)
Ingredients · Servings 2
- 4 sheets of puff pastry
- 100 g rote Kirschtomate
- 100g yellow cherry tomatoes
- 8 sprigs of thyme
- 100 g More
- 3 tablespoons olive oil
- 0.5 tsp Chili flakes
- 0.5 Tl Fleur de sel
- 1 organic egg yolk
- 1 tbsp milk
Method · 30 min
- Place 4 frozen puff pastry sheets (approx. 50 g each, 12x12 cm) on a work surface and let them thaw.
- Halve 100g each of red and yellow cherry tomatoes and place them in a bowl. Halve 8 sprigs of thyme with scissors and add them. Crumble 100g of feta cheese coarsely and add it along with 3 tablespoons of olive oil. Season with 1/2 teaspoon of chili flakes and 1/2 teaspoon of fleur de sel, mixing gently.
- Cut the puff pastry sheets diagonally in half, place them on a baking sheet lined with parchment paper, and press the edges together with a fork. Whisk one medium egg yolk with one tablespoon of milk until smooth and brush the pastry triangles with the mixture. Spread the tomato and feta mixture on top. Bake in a preheated oven at 220°C (gas mark 3-4, fan oven not recommended) on the lowest rack for 8-10 minutes, or until golden brown. Serve the tarts warm or cold.
Organic egg yolk (size M)
Drink suggestion: We think a Pinot Gris from Baden goes well with the fruity tomatoes.
