Creamy Feta and Tomato Tart

YIELDS | 4-6 SERVINGS

PREP TIME | 10 MINS

COOK TIME | 15-20 MINS

Recipe Image

Seriously gorgeous, easy to make and a perfect way to highlight summer’s luscious tomatoes. The feta, lemon and garlic make a delicious cream to perfectly compliment the ripe, sweet and slightly acidic tomatoes.

Double Duty Recipe: Stir leftover feta cream into mashed potatoes or add a little more olive oil and drizzle on roasted vegetables or chicken and fish.

INGREDIENTS

• 1 1/2 pound tomatoes, sliced pat dry with paper towels.
• 1 sheet puff pastry, store bought or homemade, thawed. See Pate Brisee (tart dough) recipe below.
• 2 cloves garlic, minced
• Zest from one lemon, plus the juice
• 1 cup feta, cubed, be sure to use feta that will melt. Crumbles usually do not melt
• 1-2 Tbsp plus more to drizzle
• Salt and freshly ground pepper
• Basil, thyme leaves or chopped chives for garnish, optional

INSTRUCTIONS

1. Preheat oven to 400°
2. On a floured surface, roll out one sheet of puff pastry or dough into a 12” square, if making a circular tart, place the tart pan on top of the dough and trace a knife around the pan leaving 1″ around the pan.
3. Place the sheet on a parchment-lined baking sheet or tart pan of choice.
4. Bake the puff pastry, dough or Pate Brisee for five minutes and then remove from oven. It will be slightly puffed.
5. While the pastry bakes, make the feta spread by adding the feta cubes, garlic, lemon zest and juice to a high speed blender of food processor.
6. Turn the machine on low to medium and drizzle in the olive oil until it reaches a creamy consistency. Add a few cranks of freshly ground pepper and kosher salt to taste.
7. Spread the feta mixture onto the bottom of the tarts and then layer the tomatoes, slightly over lapping them.
8. Sprinkle with kosher salt and fresh black pepper. Bake 20 minutes and until edges are puffed and golden.
9. Remove from the oven and let cool for a few minutes, garnish with basil, thyme leaves or chopped chive and a drizzle of olive oil.

Paste Brisee, makes 2-9″ pies or tarts:
For this recipe, the pastry should be baked blind because we are using using tomatoes which have a high water content. Blind baking will keep the bottom firm and not soggy.

Ingredients

* 2 cups all-purpose flour
* 10 Tbsp cold butter cubed
* 2 Tbsp vegetable shortening
* 1 tsp salt
* 1 Tbsp white vinegar
* 6 Tbsp ice water

Instructions

1. In a food processor, combine flour, butter, shortening, and salt. Process to a coarse meal.
2. Add in vinegar and water and process again until dough is moistened and pulls together in a mass.
3. Turn dough out and pat into two discs. Wrap and chill dough 15-30 mins (freezer 10 mins)
4. Roll out or pat the pastry evenly in the bottom and up the sides of an 8-9 inch tart pan, cover with plastic wrap and chill 30 mins or freeze 10

Blind Baking
Preheat oven to 400 degrees

1. Lightly prick the bottom of the pastry crust and press aluminum foil into the crust, fill with pie weights or dry beans
2. Bake for 5 mins then reduce the heat to 350 degrees and continue to bake for 10 mins.
3. Remove the foil and weights and bake 10 minutes more or until lightly golden.

NOTES

If using a circular tart pan, start at the edge of the pan and overlap, right to left as you make your way to the middle of the pan.
If crunched for time consider using a store bought off pastry or pie dough. They work just fine.

Published by

Leave a Reply