Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Filling
To shape
How it's done
Filling
Heat the oil in a non-stick frying pan. Stir fry the aubergine and garlic for approx. 5 mins. Add the tomatoes, reduce the heat, continue to fry for approx. 3 mins. until the vegetables are soft. Remove the pan from the heat, mix in the capers, balsamic and dill, season.
To shape
Roll out the dough, cut in half lengthwise, cut crosswise into 8 rectangles. Arrange the vegetables diagonally on the pieces of dough, then scatter the feta on top. Fold the two free, opposite corners of dough over the filling, gently twist the tips together, score the sides lightly with a knife, as desired. Brush the dough with oil.
To bake
Approx. 20 mins. in an oven preheated to 200 °C (convection). Remove from the oven, allow the puff pastry triangles to cool slightly, serve warm.
| Note: | I used San Marzano tomatoes. However, date tomatoes are also a very good option as they don’t contain too much juice. |
|---|---|
| Tip: | Instead of balsamic, you can also use the reserved caper liquid. |
| Tip: | Instead of dill, you can also use flat-leaf parsley. |
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