Filled savoury pastry is a huge favourite of mine. The ones with cheese and spinach or with minced meat are so good and found in so many places in the world. Each country has their own special.
I remember a trip to Morocco where they served brick dough filled with some kind of cream and nuts, the only thing was that the filling was to sweet for my taste.
Tomatoes and onions sound a lot better. You just have to be patient, because the filling has to cool down completely, otherwise you will get a soggy bottom on your pastry.
one ready made puff pastry
6 bigger cherry tomatoes or 2 regular ones
1 red onion
4 cloves of garlic
2 tbsp olive oil
1 tsp Raz al Hanut
1 tsp honey
1/2 tsp chili
salt and pepper
Cut the onions into fine slices, cut the tomatoes into small cubes, chop the garlic.
Use a pan with a lid.
In oil start to sweat off the onions on medium heat with a lid, they get a bit jammy that way, add the garlic and the tomatoes and without the lid cook until the liquid is gone.
Season with Raz el Hanout, Honey, salt, pepper and thyme and some chili.
When the mix is soft and dry, get it out of the pan onto a plate and let it cool down completely.
Preheat the oven 180 C
Cut the puff pastry into 13x13 cm squares and fill them with the mix,
beat the egg and spread some egg wash around the edges, close and put on a baking paper.
If it happens that the pastry is closed all around- cut some holes into the top so the steam can escape.
If you do it rustic like I do, do not bother.
Bake for 25 minutes.