Cyprus Mail
Cooking

Mini Fig & Feta Tarts | Tonia Buxton

Ingredients: 
2 tbsp olive oil
4oz butter, to fry
2 tbsp demerera sugar
4 onions, sliced
1 sheet ready rolled puff pastry, gently pushed into the spaced on a mini muffin tray.
12 dried figs, quartered
6 springs of fresh thyme leaves
250g feta cheese, crumbled

 

Method:

Preheat the oven to 180C/350F/Gas 4.

Heat the oil, butter and sugar in a frying pan over a gentle heat.

Fry the onions for 20 minutes.

Grease the mini muffin tray.

Gently press down the pastry into the mini muffin tray loosely with the puff pastry.

Spoon the onion mixture into the pastry.

Then place the quartered fig onto and cover with crumbles feta. .

Place a sprig of thyme on top.

Cook in the oven for 15–20 minutes, or until the pastry has risen and become golden-brown.

Serve with a rocket & cherry tomato salad, if as a starter or just pass around once cooled a bit as a canapé.

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