Puff Pastry Galore!
This savory beef and feta puff pastry tart brings together a delightful combination of flavors and textures. The tender beef and caramelized red onions rest atop a bed of tangy tomato puree and creamy feta cheese, all encased in a crisp, flaky puff pastry crust. Finished with a handful of fresh rocket and a drizzle of balsamic vinegar, each bite offers a satisfying balance of savory and sweet notes, making it a perfect dish for any mealtime.
— Constant Cookbook
Ingredients
- FOR THE PASTRY
- ready made puff pastry
- FOR THE TOPPING
- brown sugar ( small sprinkle)
- 2 small red onions
- greek feta cheese ( enough to cover base )
- thinly sliced beef
- tomato puree ( enough to cover base lightly)
- rocket (handful)
- drizzle of balsamic vinegar
Instructions
- Place large piece of tin foil in a tray. Place ready made pastry on the tray.
- Roll up the edges of the pastry to create a raised edging. Cover these edges with the tin foil.
- Spread the tomato puree over the base ( light covering). Then crumble the feta cheese over the tomato puree.
- Preheat oven for 10 mins at 200C.
- Place the tray in the center of the oven, cook until feta cheese becomes soft and slightily brown. (making sure the edges of the pastry are well coverd with tin foil).
- Whilst this is cooking. Place a small knob of butter in a frying pan over a medium heat. Once this has melted add the onions. Sprinkle some brown sugar over and cook until soft and dark in colour.
- Take the pastry out of the oven. Place the onions and beef on top of the pastry. Take away the tin foil from the edges of the pastry and put back in the oven for about another 15 mins or until the pastry becomes golden.
- Take the pastry out once cooked. sprinkle rocket over and drizzle some balsamic vinegar across.
- Cut & serve.
Yield
Serves 3
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