John Myers
Wild Garlic, Feta and Tomato Rings
The perfect wild garlic, feta and tomato rings recipe with a picture and simple step-by-step instructions.
- 1 Onion red
- 1 Clove of garlic
- 1 tsp Oil
- 1 bunch Wild garlic fresh
- 200 g Feta cheese
- 50 g Dried tomatoes in oil
- 200 g Chopped tomatoes
- 1 role Frozen puff pastry
- Salt and pepper
- 1 Egg yolk
- 1 tbsp Milk
- Peel the onion and garlic and cut into large cubes or chop. Wash the wild garlic, pat dry, remove the stalks and finely chop the leaves. Crumble the feta cheese finely. Drain the dried tomatoes and chop finely. Heat the oil in a pan, sauté the onions and garlic in it. Add wild garlic and sauté briefly.
- Put the feta cheese and tomatoes in the pan and mix everything carefully. Preheat the oven to 200 degrees (convection: 180 degrees). Roll out the puff pastry on a large cutting board, brush with the chopped tomatoes, sprinkle with salt and pepper.
- Spread the feta mix on top. Loosely wrap the puff pastry lengthways into a roll. Cut the puff pastry roll crosswise into 2-3 cm thick slices. Place the donuts on a baking sheet lined with baking paper, stir the egg yolk with the milk and brush the donuts with it. Bake the wild garlic, feta and tomato donuts in the oven for about 20 minutes.
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