For the feta cheese and tomato tarts, roll out the puff pastry. Grease the ramekins – about 12 cm in diameter – well with the oil. Cut out 6 circles of about 16 cm from the puff pastry, cut them about 2 cm at the edge and press them into the ramekins.
Scald the tomatoes hot and peel them, squeeze out the seeds and the goo. Then cut the tomatoes into cubes and put them in a sieve, sprinkle with 1/2 tsp salt and let stand.
Meanwhile, dice the feta cheese. Beat the eggs with a whisk, mix with pepper and herbs. Cut basil leaves into strips and place in the bottom of the dough molds.
Add the feta cheese to the eggs, squeeze the tomatoes and add them as well. Stir this mixture well and divide it among the dough forms.
Bake at 180-200 degrees top/bottom heat for about 25 minutes until the dough is a little brown and the filling is firm.
Preparation Tip:
The feta cheese and tomato tarts are a very nice little appetizer for 6 people. Or a main course for 2 if served with lots of salad.
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