Puff Pastry Tartlets

👨‍🍳 Method

For the Wrapping Dough

1. 1
   In a bowl, mix the flour and salt.

   Bowl
2. 2
   Add the oil and the water and Knead about 5 minutes, until you get a smooth, soft dough that doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡If the dough sticks, add a tablespoon of flour; if it crumbles, a tablespoon of water. Good dough is as soft as an earlobe.
3. 3
   Cover and let the dough rest 30 minutes at room temperature.

   💡Oil-and-water dough needs no rising: the rest relaxes the gluten, so the dough rolls out thin without shrinking back.

To assemble

1. 4
   Preheat the oven to 200°C (390°F). Line a baking sheet with parchment paper.

   ⚙ Preheating the OvenOvenBaking panParchment paper

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 5
   Unroll the pastry and cut into 8 rectangles.

   Knife
3. 6
   Score a frame ½ cm deep in each rectangle, without cutting all the way through, and prick the inside with a fork.

   KnifeFork
4. 7
   Arrange the rectangles on the baking sheet and brush the frames with the milk.

   Pastry brush
5. 8
   Bake 10 minutes, until the frames are puffed.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6. 9
   Meanwhile, halve the cherry tomatoes and mix with the olive oil, salt and black pepper.

   KnifeBowl
7. 10
   Gently press down the puffed center with the back of a spoon, put some of the cherry tomatoes in each rectangle and sprinkle the feta cheese, crumbled, on top.

   Spoon / teaspoon (regular)
8. 11
   Bake for another 12–15 minutes, until the frame is golden and the tomatoes are wrinkled.

   ⚙ BakingOvenBaking pan
9. 12
   Serve warm.