1 package frozen pastry shells (6), defrosted
8 ounces Chevre cheese, crumbled or feta cheese
1/4 cup cut up onion slices
8 ounces marinated artichoke hearts, drained and chopped
2 tablespoons sliced black olives
Grated parmesan cheese
Stack 3 pastry shells together and roll them out to measure 8 inches (this makes a big one you can do it like this and have people cut off a slice or make little ones).
Place pastry on a lightly greased cookie sheet.
When you defrost shells don’t let them get too soft – just so they are still chilled.
Combine the next 4 ingredients and place in center of pastry leaving a 1-inch border along the edge. (You can also add some garlic to the mixture.)
Roll out the remaining shells in the same fashion and place over the filling. Press and seal the edges with the tines of a fork. Scallop them in a decorative fashion. Pierce top with fork and brush tip with a little water and sprinkle with a little grated parmesan cheese.
You can either bake it now or put it in the fridge until the next day if need be.
Bake in a 400 degree F oven for about 25 minutes or until top is a deep golden brown. place in a platter and cut into wedges to serve.
If you assemble this in advance, that’s fine, but don’t bake it until just before serving.