Puff pastry mini cakes, gluten free, lactose free

Ingredients

• 380 g Puff pastry, gluten free, lactose free
• 1 pcs Red onion, cut into thin stripes
• 4 pcs Plum tomatoes
• 1/2 tbsp Coconut oil
• 1 pcs Egg, lightly beaten
• 2 sprig Rosemary, fresh
• 1 pinch Sea salt flakes

Method

1. Preheat the oven to 200°C.
2. Place a piece of parchment paper on a baking sheet.
3. Lay the puff pastry on a floured or silicone board and carefully roll it out and cut into 5-5 cm squares.
4. Slice the red onion and plum tomatoes into very thin slices.
5. In a non-stick frying pan melt the coconut oil and cook the onion for 1-2 minutes.
6. Season it with salt and the freshly chopped rosemary. (you can skip this cooking step if you wish, it only makes differences with the onion: it gets sweeter and a lighter taste.)
7. Place the puff pastries on a sheet pan and wash them lightly with the egg.
8. Place one slice of tomato on each square's center, then spread with onion.
9. Place the sheet pan into the oven then bake the bites until they get higher; this needs approximately 15 minutes, depending on your oven.