INGREDIENTS
- 1 puff pastry sheet
- Fresh Soft Pecorino
- Cipolla in agrodolce
- Pepper
- EVOO
INSTRUCTIONS
1. Preheat the oven at 200
2. Line the puff pastry and cut into 12 squares
3. Cover the muffin tins in EVOO and spread it over the sides
4. Take each of the puff pastry squares and out the inside the muffin tins
5. With a fork, pinch each puss pastry square 4 to 5 times
6. Cook in the oven for 6 minutes
7. Remove from the oven and add the Pecorino Romano slices and cook for an additional 5 minutes (until the cheese is melted and the puff pastry golden)
8. Now add on top a tsp of cipolla in agrodolce in each tart
