Starters
86
Onion & Feta Cheese Tartlets
Serves 6
Dish: 3 litre (6 pint) bowl and 2 greased baking sheets 32 x 23cm
(12
1/2
x 9 inches)
Oven Accessory: no accessory then enamel shelf in lower position
+ wire shelf in upper position
250g (9oz) ready made puff pastry
15 ml (1tbsp) olive oil
225g (8oz) onions peeled & sliced
25g (1oz) pine nuts
100g (4oz) feta cheese crumbled
25g (1oz) pitted black olives roughly chopped
75g (3oz) sun-dried tomatoes, roughly chopped
15g (
1/2
oz) capers
salt and freshly ground black pepper
fresh oregano sprigs to garnish
Roll out the puff pastry and cut out 6 circles each 10cm (4 inches) in diameter. Chill pastry
for 30 mins. Fill Steam Water Tank. Put oil and onions into large bowl. Place on base of
oven and cook on
STEAM MEDIUM
for 15 mins. Cool for 5 mins. Preheat oven on
CONVECTION 230°C
with shelves in position. Stir nuts, cheese, olives, sun-dried
tomatoes and capers into onion mixture. Season well. Place 3 pastry circles on each
baking sheet and prick with a fork. Divide the onion mixture among the pastry circles.
Place baking sheets on shelves and cook the tarts on
CONVECTION 230°C
for 15-20
mins. or until golden brown.
Cooking method
Ingredients
Содержание NN-CS596S
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