Prep
15-30 mins
Cook
55 MIN
Calories
200
Ingredients
1
frozen pre-rolled puff pastry sheet (1/2 of 450-g pkg.), thawed
3
eggs
1/2 cup
Renée's Greek Feta Dressing
1/2 cup
milk
1 tbsp
flour
1 clove
garlic, minced
1/4 cup
chopped Kalamata olives
1/4 cup
finely chopped red onions
2 tbsp
finely chopped fresh parsley
6
cherry tomatoes, halved
Instructions
Step 1
Heat oven to 400ºF.
Step 2
Unroll pastry onto lightly floured cutting board; cut into 12 rounds with 4-1/2-inch cookie cutter, rerolling scraps as necessary.
Step 3
Press 1 pastry round into each of 12 muffin pan cups; prick bottoms with fork.
Step 4
Bake 12 to 15 min. or until golden brown. Cool slightly. Meanwhile, whisk eggs, dressing, milk, flour and garlic in medium bowl until blended. Stir in olives, onions and parsley.
Step 5
Spoon egg mixture into pastry shells. Bake 20 to 25 min. or until centres are almost set, topping with tomatoes for the last 5 min. Cool slightly.