This recipe uses puff pastry, an ingredient I enjoy how versatile it is. You could take almost any combination of ingredients and turn them into something of substance by adding puff pastry.
1/4 white onion, roughly chopped
2 cloves garlic
4 cups cherry tomatoes
4 cups fresh spinach, cleaned
1 tablespoon olive oil
1/4 cup goat cheese
salt and pepper as needed
1 pound puff pastry
STEP - 1
In a food processor, combine all ingredients except the oil, puff pastry, goat cheese, salt, and pepper. Process until the entire mixture is finely chopped and no large chunks remain (alternatively, finely chop these ingredients manually with a knife and cutting board).
STEP - 2
Heat the olive oil in a saucepan over medium heat. Add the finely chopped mixture to the pan, cooking for 5 to 10 minutes, or until the ingredients soften. Turn off heat, stir in goat cheese, then season with salt and pepper as needed. Set aside.
STEP - 3
Preheat oven to 400°F. Working quickly, lay out the puff pastry. Cut shapes with cutters (I used cookie cutters), then arrange on a baking pan lined with parchment paper.
STEP - 4
Place a small amount of the tomato mixture in the center of each puff pastry shape. Bake at 400°F for 5-10 minutes, or until the puff pastry has risen and the edges begin to turn golden brown.