76
Ingredients
250 g (9 oz) ready made puff
pastry
30 ml (2 tbsp) olive oil
300 g (11 oz) onions peeled
and sliced
25 g (1oz) pine nuts
100 g (4 oz) feta cheese
crumbled
50 g (2 oz) pitted black olives
roughly chopped
50 g (2 oz) sun-dried
tomatoes (in oil or
rehydrated, roughly chopped
15 g (
1
/
2
oz) capers
salt and freshly ground black
pepper
fresh oregano sprigs to
garnish
Onion and feta cheese tartlets
Serves 6
Dish: 3 litre (6 pint) bowl and baking sheet 32x23cm
(12
1
/
2
x 9 inches)
Oven accessory:
Enamel
tray
1.
Roll out the puff pastry and cut into 6 circles each 7.5cm (3
inches) in diameter. Chill pastry for 30 mins.
2.
Put oil and onions into large bowl and cook on
HIGH
power
for 10-12 mins. or until slightly browned. Cool for 5 minutes.
3.
Preheat oven on
CONVECTION 200˚C
with
Enamel
tray and
baking sheet.
4.
Stir nuts, cheese, olives, sun-dried tomatoes and capers
into onion mixture. Season well.
5.
Place pastry circles on the baking sheet and prick with a
fork.
6.
Divide the onion mixture among the pastry circles.
7.
Cook on
CONVECTION 220˚C
for 10 mins.
Baked stuffed tomatoes
Serves 4
Dish: Shallow heatproof dish
Oven accessory: glass tur
Enamel
tray
1.
Slice the tops off the tomatoes. Deseed, scoop out the
centre and discard.
2.
Drain tomatoes upside down on kitchen paper then place
tomatoes right way up in heatproof dish.
3.
Sprinkle inside with salt and pepper and dried basil.
4.
Break in whole egg, and cover the top with slices of
mozzarella cheese.
5.
Cook in preheated oven on
CONVECTION 190˚C +
SIMMER
for 20-25 mins. or until browned on top.
I
ngredients
4 beef tomatoes
seasoning
3 ml (
1/
2
tsp) dried basil
4 eggs
200 g (7 oz) mozzarella
cheese
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