Ingredients
Puff pastry sheets (frozen)
|
2 sheets
|
Tomato
|
2 medium
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Onion
|
1 large
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Black olives (pitted and sliced)
|
½ cup
|
Tomato paste
|
50 gms
|
Butter
|
60 gms
|
Brown sugar
|
1 tbspn
|
Mozzarella cheese (shredded)
|
50 gms
|
Oil
|
1 tbspn
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Salt
|
As per taste
|
Oregano (dried)
|
½ tspn
|
Italian herbs (dried)
|
½ tspn
|
Method
- Dice tomatoes into small pieces and keep aside.
- Slice onion into fine, thin pieces.
- Leave the pastry sheets to thaw aside, whilst making the tomato and onion mixture.
- In a pan, heat butter and oil, add onions and fry until they are soft. Add brown sugar and keep stirring until it is caramelised.
- Now add tomato paste and salt and fry for a few minutes until the mixture becomes thick.
- Add the herbs and diced tomatoes to the mixture and turn the stove off. Let it cool completely.
- Pre heat the oven at 160°C.
- Brush the pastry sheets with butter. Cut them into 6 parts and line them into the greased muffin tray. Alternately you can use patty pans.
- Spoon the mixture into the muffin trays. Don’t fill it more than half level, as the pastry rises to the top when it is baked.
- Add sliced olives on top of the mixture and finally sprinkle cheese.
- Place the trays in the oven and bake for 15 minutes or until it is golden brown in colour. Make sure to keep checking constantly.
- Once cooked, remove the tray from the oven and let it cool.
- Serve hot with your favourite cake.
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