This recipe was inspired by Ba. This is can be prepared as a last minute light snack, entree or main meal. Mix it up by trying different toppings and your favourite flavour combinations. The most important thing when making these is to keep it simple and not to overcrowd the base with too many ingredients so it remains crispy... This ingredient combo is one of my favourites.
When I made this it was even quicker and easier as I already had a jar of caramelised onion marmalade in the fridge and puff pastry in the freezer!
Ingredients
1 sheet of frozen puff pastry
Handful of basil
Punnet of cherry tomatoes
Goats fetta
A few tablespoons of caramelised onion marmalade
Method
1) Pre-heat the oven to 200 degrees celsius
2) Place puff pastry on baking tray to thaw
3) Leaving 2 cm on each side, spread with caramelised onions. Do not completely cover the base leave a few gaps to ensure that the pastry cooks evenly and crisps up.
4) Crumble over a handful of goats fetta
5) Brush edges with extra virgin olive oil
6) Bake in oven for approximately 15 minutes until the edges are golden
7) Remove from oven and sprinkly with chopped cherry tomatoes and freshly torn basil leaves
8) Cut into slices and serve
When I made this it was even quicker and easier as I already had a jar of caramelised onion marmalade in the fridge and puff pastry in the freezer!
Ingredients
1 sheet of frozen puff pastry
Handful of basil
Punnet of cherry tomatoes
Goats fetta
A few tablespoons of caramelised onion marmalade
Method
1) Pre-heat the oven to 200 degrees celsius
2) Place puff pastry on baking tray to thaw
3) Leaving 2 cm on each side, spread with caramelised onions. Do not completely cover the base leave a few gaps to ensure that the pastry cooks evenly and crisps up.
4) Crumble over a handful of goats fetta
5) Brush edges with extra virgin olive oil
6) Bake in oven for approximately 15 minutes until the edges are golden
7) Remove from oven and sprinkly with chopped cherry tomatoes and freshly torn basil leaves
8) Cut into slices and serve
