Tuna Feta Pastries

Total time: 20 minutes
   The feta I used for these is Greek: little cubes that come in a glass jar covered in olive oil.  They will not melt like other cheese, but stay whole and get lightly browned.  I garnished the tarts with sliced avocado, but that is optional. This is an easy, assembly only dish - baked for 12 minutes.

 Ingredients:

• 3oz (90gr) canned tuna
• 2 tbs ricotta cheese or Greek yogurt
• 2 tbs chopped black olives or tapenade
• 3oz (90gr) feta cubes (or other feta cheese)
• 1/2 sheet puff pastry
• small, ripe avocado, sliced   optional

 Instructions:

• Thaw the puff pastry, if needed. 
• Lay out puff pastry and cut two 4 inch squares (10 cm). Wrap the remainder in film and refrigerate. 
• Lay pastry on baking sheet.  With a knife lightly score a line around the edge of each pastry, about 1/3" (.75 cm) from the edge.  Do not cut through the pastry!  (A butter knife works best.) 
• Divide the ricotta and spread within the scored lines. 
• Open and drain the tuna.  Divide evenly and spread on the ricotta. 
• Add chopped olives. 
• Divide the feta and sprinkle on top.  (I used 6 - 7 cubes per tart.) 
• Bake in a pre-heated oven at 400F (200C) for 12 - 15 minutes, until sides of pastry have puffed around middle and are golden brown. 
• Remove and serve. 
• Garnish with sliced avocado if desired.