Savory puff tart
with homemade puff pastry dough
light puff pastry dough
- 250 grams refined flour (APF)
- 1 tsp Sea salt
- 14 tbsp butter
- 150 grams drinking water ice cold
- 1/2 cup refined flour extra for dusting and kneading
- 1/2 cup feta cheese crushed
- 1 cup cheese mozarella, grated
- 12 cherry tomatoes
- 10 bell peppers thin slices
- few black nightshade berry
- dry oregano
- basil leaves
puff pastry making
Into a bowl add the APF with salt, and pinch in bits of the butter into it.
Rub in the butter till it becomes a crumbly mix. Add water a little at a time and bring it together. Wrap the dough and refrigerate for half an hour.
Dust the board with flour and knead the chilled dough into a flat surface.
Roll it in a single direction, use flour as it gets sticky. roll into a long strip of dough.
Fold it over, flip it over and roll over again. fold and repeat two more times
Wrap this up again and refrigerate for another 30 minutes
Preheat oven at 170 degrees
Remove the dough from the fridge and roll it out.
Place the dough on a pie dish and press along the sides.
Place the crushed feta and the mozzarella mix in the pastry, along with half cut cherry tomatoes, basil, capsicum slices and sprinkle oregano
Bake at 170 degrees for about 15 minutes or till the pastry puffs up and the cheese is gooey and bubbly.
Remove and rest for a few minutes and unmould the tart
Slice and serve warm.
To make the Christmas tree, we have free hand cut the tree shape and lined along the edges with another thin strip of the dough, This prevents the cheese from oozing out. go about the rest as above.
The dough is very pliable, so if it gets too sticky chill before you start working with it again. cut all sorts of shapes and fill it up.. it is fun for the kids too.
Calories: 377kcalCarbohydrates: 24gProtein: 10gFat: 28gSaturated Fat: 18gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 77mgSodium: 800mgPotassium: 176mgFiber: 4gSugar: 1g