Puff Pastry Tartlets with Vegetable Filling
by Editorial Staff
In this tricky way, you can prepare a kind of puff pastry tartlets with vegetables and cheese.
Servings: 4
Ingredients
- Sun-dried eggplants – 25 g
- Champignon mushrooms (sliced) – 150 g
- Cherry tomatoes (cut in half) – 12-16 pcs.
- Green or black pitted olives (chopped) – 8 pcs.
- Feta cheese (crumbled) – 120 g
- Boiling water – 300 g
- Sunflower oil – 45 g (3 tablespoon. L.)
- Onions (cut in half rings) – 1 pc.
- Garlic (chopped through a press) – 1 clove
- Puff pastry – 350 g
- Salt to taste
- Ground black pepper – to taste
Directions
- Turn on the oven to preheat to 200 degrees. Put the sun-dried eggplants in a large bowl and pour boiling water over, leave for 10 minutes. Drain the eggplants, place on a paper towel. Cut each slice into 2-4 pieces (depending on the size of the slices).
- In a large skillet, heat 30 grams (2 tablespoons) of sunflower oil, put onions and fry over medium heat for about 4-5 minutes, then add mushrooms and cook for 3-4 minutes more until onions are golden brown. Transfer the contents of the pan to a separate bowl.
- In the same frying pan, heat the remaining sunflower oil, add the eggplants and fry on both sides for 1-2 minutes.
- Lightly grease four small heat-resistant molds with any vegetable oil.
- Add tomatoes, eggplants, olives and cheese to a bowl with fried onions and mushrooms, mix and distribute this mass into prepared forms. Sprinkle with salt and pepper.
- Roll out the dough into a thin layer and cut 4 circles out of it, slightly larger in diameter than the molds.
- Cover the filled molds with dough circles and fold the edges under the rim.
- Place the tins in a preheated oven and bake the puff pastry tartlets for about 20 minutes, until the top is golden brown. Remove the finished puff pastry tartlets from the oven, allow to cool slightly, and then turn over onto serving plates so that the dough is at the bottom of the plate. Serve the tartlets immediately.
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