Bruschetta muffins in puff pastry with feta

Ingredients for 1 servings:

• 4 tomatoes
• 4 cloves garlic
• 3 tsp basil
• 1 small onion(s)
• 2 pinches of salt
• 3 pinches of pepper
• 1 tsp sweet paprika powder
• 1 tbsp, levelled sugar
• 3 tbsp, heaped tomato paste
• 1 roll of topping dough
• 100 g feta cheese
• olive oil

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

can be enjoyed cold or warm

Finely chop the tomatoes, onion, and garlic. Sauté the onion and garlic with the sugar and oil until translucent. Add the tomatoes and tomato paste and fry on high heat. Add the herbs and spices. Simmer, stirring constantly, until the mixture is no longer liquid. Allow the mixture to cool. Cut the puff pastry twice long and four times short, to make 12 equal pieces. Preheat the oven to 200°C (400°F) or 180°C (350°F) fan-assisted. Place 12 silicone muffin cups in a muffin tin and line the puff pastry with the filling. Once the filling has cooled, divide it evenly between the cups. Crumble the feta and sprinkle it on top. Bake on the middle rack for about 15-20 minutes, until the feta is golden.