Puff pastry triangles with aubergine and tomato

Name: Puff pastry triangles with aubergine and tomato
Prep time: 30 min
Total time: 50 min
Yield: 8
Cuisine: Mediterranean cuisine
Ingredients: 3 tbsp olive oil; 400 g aubergines; 2 garlic cloves; 400 g tomatoes; 1 ½ tbsp capers; 1 tbsp white balsamic vinegar; 1 bunch dill; ½ tsp salt; a little pepper; 1 puff pastry dough, rolled into a rectangle; 100 g feta

Aperitif fingerfood Mediterranean cuisine summer

Total: 50 min. | Active: 30 min.

vegetarian

375 Likes

When the tomatoes are ripe and there are aubergines to harvest from the garden, I love making these Mediterranean-inspired puff pastry triangles. They’re perfect as a sophisticated gift to bring along to your next aperitif and also taste fantastic as an accompaniment to a barbecue or salad.

Recipe by:
Pascale - Urkraut

Ingredients

for 8 pieces

Filling
3 tbsp	olive oil
400 g	aubergines, cut into cubes
2	garlic cloves, sliced
400 g	tomatoes (see note)
1 ½ tbsp	capers
1 tbsp	white balsamic vinegar (see tip)
1 bunch	dill, finely chopped
½ tsp	salt
a little	pepper

To shape
1	puff pastry dough, rolled into a rectangle
100 g	feta, crumbled

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.

Show complete recipe