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Hummus, feta and olive puff pastry
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Hummus, feta and olive puff pastry
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Hummus, feta and olive puff pastry
Created by Chef Dale MacKay
Ingredients
| 2 | eggs | |
| 1 | tub (227 g) CO-OP GOLD PURE Roasted Garlic Hummus | |
| 1 | box (500 g) CO-OP GOLD Puff Pastry | |
| ½ | cup SAPUTO Feta Cheese, crumbled | |
| 24 | CO-OP GOLD PURE Pitted Kalamata Black Olives | |
| 1 | tub (4 oz) POM Pomegranate Arils | |
| ¼ | cup fresh mint, minced or hand-torn |
Directions
Prep time: 10 minutes
Total time: 30 minutes
Makes: 4 tarts, 8 to 16 slices as appetizers
- Preheat oven to 400°F. Line 2 baking sheets with PAPERCHEF Parchment Paper. In a bowl, whisk one egg thoroughly, then stir it into the hummus. In a separate bowl, whisk the other egg for brushing the puff pastry.
- Unwrap puff pastry and place the 2 sheets on the counter. Cut them both lengthwise to form 4 long sheets. Transfer 2 sheets of pastry to each baking sheet.
- Use a pastry brush to glaze the pastry with whisked egg wash. Fold the edge of the pastry inwards, creating a half-inch border on all sides of each sheet. Brush the border of each sheet with egg wash.
- Divide the hummus evenly among the sheets, spreading it edge to edge inside the borders.
- Bake for 20 to 22 minutes or until golden brown. Remove from the oven and allow to cool.
- Evenly divide feta, olives, pomegranate arils and mint among the tarts. Slice and enjoy.
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