Defrost the Sunbulah puff pastry squares in the fridge overnight.
Slice your onions and caramelize them in a pan with the olive oil, no need to add sugar or anything, the natural sweetness will come out when you cook them on medium heat for a relatively longer time. It’s worth it trust me.
Slice the koussa and the tomatoes.
On a lined baking sheet, lay out the puff pastry squares and pierce them with a fork. Then top with the onions, layer the koussa, and add tomatoes and crumbled feta. Drizzle olive oil, add salt, pepper and the herbs you like. I used my teta’s dried rosemary.
Bake at 180°C in a preheated oven for about 30 minutes or until crispy. Enjoy warm or cold, I personally can have this for breakfast, lunch or/and dinner.
