Flaky red onion, cherry tomatoes and cheese puff pastry savoury tart. No egg-wash, just a drizzle of extra virgin olive oil turn it into a fragrant packed is so much flavour, perfect on every occasion.
Check it out also this for an extra tasty puff pastry pie idea: canned-tuna-and-onion-puff-pastry-pie/
Serve 3-4, Preparation 15 minutes, Bake 20 minutes
- 320 g puff-pastry-sheets
- 2 red onions sliced into rings
- about 10 cherry tomatoes, preferably slightly ripe, halved
- mixed cheeses such as mozzarella, scamorza
- Grated Parmigiano cheese, a generous handful
- Extra virgin olive oil (EVOO), a drizzle
- dried oregano, to taste
Preheat the oven to 180 C / 350 F / Gas 4.
Unroll the puff pastry, prick it on the bottom with a fork so it won’t puff up during cooking.
Place it on a baking tray lined with baking paper, sprinkle the bottom of the puff pastry with some grated Parmigiano and a drizzle of EVOO.
Leave a 2 cm border free, place the onion rings, the halved cherry tomatoes, the cheese, a pinch of salt and a drizzle of EVOO, a generous sprinkling of grated Parmigiano once again and some dried oregano. Roll the edge on itself to form a frame, brush it with some EVOO.
Bake in a preheated static oven for about 20 minutes or until the edge starts to turn golden.
Remove from the oven and allow to cool a bit before serving.