- 2-3 pastry sheets, thawed and cut into quarters
- 1 tbsp. olive oil, plus extra for brushing on pastry sheets
- 2 onions, thinly sliced
- 1 clove garlic, crushed
- salt and black pepper, to taste
- 1 tsp. sugar
- 1/4 c. Kalamata olives
- 1/4 c. cherry tomatoes, halved
- 8-10 large fresh basil leaves, sliced
- 4.5 oz goat cheese
- 1 egg, lightly beaten
Preheat oven to 350° F. Heat the olive oil in a medium-sized pan. Add the onions, garlic, salt and pepper and cook for 8-10 minutes or until onions are just beginning to turn a golden color. Add the sugar and continue to cook for another 5 minutes, until onions turn an even darker color. Stir in the tomatoes, olives, and basil.
Place the cut puff pastry slices on a work surface and brush with a little olive oil. Place a tablespoon of the onion mixture onto one half of the pastry and crumble goat's cheese on top. Fold the pastry over, to make a rectangle. Using a fork, firmly press down the sides to seal. Brush the tops of the pastry with the beaten egg. Bake for about 12 minutes, or until the pastry begins to golden. Best eaten immediately.
Olives are optional but they add a nice hint of salt. Use less puff pastry if you prefer a higher filling to pastry ratio.