Ingredients
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250g puff pastry
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30ml olive oil
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150g onionspeeled and sliced
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25g pine nuts
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75g feta-type cheesein small pieces
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25g black olivesstoned and chopped
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25g sun-dried tomatoes(in oil or rehydrated), roughly chopped
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10g capers
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salt
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pepper
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Garnish:
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fresh oregano
Directions
Finger food tastes better when it’s home-made. Like Mediterranean onion and feta tarts from the Combi Steam Oven.
Steps
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1
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Take the water tank out of the combi steam oven, fill it with water and place it back into the oven. |
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2
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Roll out the puff pastry and cut out 6 circles, each about 10 cm diameter. Refrigerate the pastry for 30 minutes. |
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3
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Place the oil and sliced onion in a Pyrex® bowl. Cook on Combi 1 for 10 minutes. |
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4
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Preheat the oven on Convection 220 °C. Add to the bowl the pine nuts, cheese, olives, sun-dried tomatoes and capers to the onions. Season. |
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5
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Place 6 pastry circles on the greased enamel shelf and prick them with a fork. Divide the mixture between the six pastry circles. Cook the tartlets on lower shelf position Convection 220 °C for 11-13 minutes or until golden. Garnish with fresh oregano. |
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