WHIPPED FETA AND TOMATO TART
4-6 SERVINGS / 35 MINUTES
INGREDIENTS
1 sheet puff pastry, thawed in the refrigerator
1 egg, beaten
4 oz. feta cheese
¼ cup (2 oz.) Greek yogurt
2 Tbsp. olive oil, plus more for serving
1 garlic clove
2 Tbsp. dill, chopped, optional, plus more for serving
1 small onion, caramelized, optional
2-3 heirloom tomatoes, sliced ¼-inch thick
Diamond Crystal kosher salt, to taste
Freshly cracked black pepper, to taste
Crushed red pepper flakes, to taste
2 tsp. capers, rinsed, for serving
METHOD
Preheat the oven to 425˚F.
Place puff pastry onto a parchment-lined baking sheet and use a rolling pin to smooth out the creases. Score a 1-inch border around the edge of the sheet using a knife, being careful not to cut all the way through the pastry. Using a fork, prick holes all over the center (within the border). Brush the entire sheet of pastry with egg wash, and bake until puffed and golden, about 15-20 minutes.
Meanwhile, add feta cheese, Greek yogurt, olive oil, and garlic to a blender or mini food processor and blend until smooth and aerated. Transfer to a bowl and stir in chopped dill, if using.
When the pastry has finished baking, use a spoon to press down the center of the pastry to create a recessed area, making sure to leave the 1-inch border untouched.
Spread over whipped feta, top with caramelized onions, if using, and follow with the sliced tomatoes. Season tomatoes with a generous sprinkle of kosher salt, freshly cracked black pepper, and crushed red pepper flakes.
Finish with more dill, capers, and a drizzle of extra virgin olive oil.
Tiktok failed to load.Enable 3rd party cookies or use another browser
Looks fantastic!