Fennel and tomato puff pastry

Here is a small evening dish or a hot starter, simple and quick to prepare, to be enjoyed on its own or accompanied by a green salad. This recipe is available according to taste, variations are possible.

  • Units: 8
  • Preparation: 15 mins
  • Cooking: 40 mins
  • Category: Entrance | Vegetarian cuisine | Vegetarian starter
  • Cuisine: French


Feta cheese400g
Sun-dried tomatoes in oil100g
Olive oil15 cl
Rectangular puff pastry1
Fennel1 bunch
Paprika powder1 tbsp
MilkA little
Salt pepper

Preparation of the recipe: puff pastries with fennel and tomato

  1. In a bowl, crumble the feta. Drain the sun-dried tomatoes and chop the fresh fennel. Add them to the feta, pour the oil, salt, pepper and mix the stuffing.
  2. Roll out the rectangular puff pastry and cut out 8 squares of the same size. Preheat the oven to 180┬░C.
  3. Arrange the tomato and fennel stuffing in the center of each square, then fold the 4 edges on top to close the puff pastries. Arrange them on a baking sheet lined with parchment paper, spacing them apart.
  4. Whisk the egg with a little milk, then brush the pastries before putting them in the oven.
  5. Bake for 25 minutes and take them out once golden and crispy. Extend the cooking for a few more minutes if necessary.
  6. Serve and enjoy your fennel and tomato puff pastries accompanied by a green salad.

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