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Frozen puff pastry is a convenient kitchen resource, easily kept in the freezer until you need it. Thaw it in the refrigerator for 4 hours or so, and it will be soft enough to roll. The rich, flaky pastry makes a simple pizza into a real treat.
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Ingredients
For 4 Serving(s)
individual-puff-pastry-tarts-with-parsley-tomato-a
- 1 puff pastry sheet
- 1/2 c flat-leaf parsley
- 4 oz feta cheese
- 20 cherry tomatoes
- flour
Individual Puff Pastry Tarts with Parsley, Tomato and Feta Directions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and reserve.
- Unwrap the thawed puff pastry, and take out one sheet. Re-wrap and re-freeze the remaining sheet, if desired (see note).
- Lightly flour a counter and place the puff pastry sheet on the flour, carefully unfolding it. Use a rolling pin to roll the rectangle into more of a square shape, and to even out the fold marks. Cut the sheet into four even squares.
- Place the squares on the prepared pan, and fold in the corners to make a rounder shape, pressing the dough corners down. Top each with parsley, then feta, then place 5 cherry tomatoes on each one.
- Bake for 25 minutes, until the tomatoes are collapsing and the dough is puffed and golden. Serve hot.