adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tomato & eggplant pastries
Tomato & eggplant pastries
0 Likes
Prep Time:
12 minutes
Cook Time:
8 minutes
Total Time:
20 minutes
Ingredients:
  • Olive oil, for greasing
  • 1 sheet (25 x 25cm) ready-rolled Butter Puff Pastry (Pampas brand)
  • 27.30 gm olive oil
  • 2 medium vine-ripened tomatoes, cut into 5mm-thick slices
  • 1 250g carton Eggplant Dip (Chris' Home Style Greek Dips brand)
  • 1 green shallot, trimmed, thinly sliced
  • Salt & ground black pepper, to taste
Instructions:
  • Preheat your oven to 230°C. Lightly coat a baking tray with olive oil. Allow the pastry sheet to thaw on a counter for 2-3 minutes. Divide the pastry sheet into 4 squares and transfer them to the prepared baking tray.
  • Brush the pastry squares gently with a touch of olive oil. Bake in a preheated oven until puffed and golden, about 8 minutes.
  • Place the pastry squares on a board and gently flatten each with an egg slice. Top each pastry with tomatoes, eggplant dip, and green shallot. Finish by drizzling any remaining olive oil over the pastries and season with salt and pepper before serving.

Similar Recipes