Ingredients
- 200g Riverina Dairy Greek Style Fetta
- 2 sheets Puff Pastry, thawed if frozen
- 1 medium shallot, chopped
- 2 tablespoon fresh basil leaves, chopped
- 1/4 teaspoon freshly ground black pepper
- 3 medium tomatoes, sliced thick or cherry tomatoes, halved
Tomato & Fetta Mini Galettes with Puff Pastry
- Cut 8 rough circles from the 2 puff pastry sheets (approximately 15cm rounds).
- Sprinkle Riverina Dairy Greek Style Fetta in the middle of the dough, leaving a 3cm border. Sprinkle with the shallot, basil and pepper then top with tomatoes.
- Fold the edges of the dough over the tomatoes, covering about 3cm of the filling.
- Air Fry on 200°C for 8 minutes or until the crust is golden-brown. Serve warm or at room temperature.
NOTE: If you don’t have an Air Fryer, simply bake in a pre-heated Fan Forced oven on 200°C for 18 minutes.
