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Mediterranean antipasto tart
Mediterranean antipasto tart
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Savory Mediterranean antipasto tart - easy weeknight meal.
Ingredients:
  • 300g Aussie mix, from the deli, drained reserving oil, olives sliced
  • 1 red onion, cut into thin wedges
  • 1 clove garlic, crushed
  • 1 sheet Brand puff pastry, just thawed
  • 1 egg, lightly beaten
  • 100g baby spinach leaves
  • 41.20 gm French dressing
Instructions:
  • Preheat oven to 220C (200C fan-forced) while warming 1 tablespoon of reserved oil in a non-stick pan. Sauté onion over medium heat for 3-4 minutes until softened, then add garlic and cook for 1 minute. Let it cool for 10 minutes.
  • Next, divide the pastry into 4 squares and gently score a 1cm border on each square, ensuring not to cut through completely. Place the squares on a lined baking tray.
  • Spread the onion mixture evenly on the pastry squares. Add the antipasto mix on top, crumble the feta, season, and brush the edges with egg. Bake for 15-20 minutes until the pastry is puffed and golden. Serve with baby spinach tossed in dressing.

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