Feta, olive and tomato tarts

Feta, olive and tomato tarts

• serves

  2

• cook

  1 hour

Ingredients

2 teaspoons olive oil

1 medium onion, thinly sliced

1 sheet ready, rolled, puff pastry

1 medium tomato, thinly slices

¼ cup pitted olives, halved

100g soft feta, crumbled

4 sprigs thyme

Instructions

Heat oil in small pan and cook onion over low heat until soft and lightly browned. Cool.

Meanwhile, preheat oven to 200&degC. Line a baking tray with baking paper. Cut pastry into four even squares on the prepared tray and top each one with onion, tomato, olives, feta and a sprig of thyme.

Spray tarts lightly with oil and bake for about 10 minutes or until pastry is browned underneath.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.