- YIELDS | 4-6 SERVINGS
- PREP TIME | 10 MINS
- COOK TIME | 15-20 MINS
This tart is 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 complement the ripe, sweet, and slightly acidic tomatoes.
- 1 1/2 pound tomatoes, sliced, patted dry with paper towels
- 1 sheet puff pastry, store-bought, thawed or homemade Pate Brisee
- 2 cloves garlic, minced
- Zest from one lemon, plus the juice
- 1 cup cubed feta, not crumbles*
- 1-2 tablespoons olive oil, plus more to drizzle
- Salt and freshly ground pepper
- Basil, thyme leaves, or chopped chives for garnish, optional
Assembling & Baking Tart
- On a floured surface, roll out one sheet of puff pastry or dough into a 12-inch square. (If making a circular tart, place the tart pan on top of the dough and trace a knife around the pan, leaving 1 inch around the pan.)
- Place the pastry on a parchment-lined baking sheet or tart pan of choice and bake for 5 minutes. It will be slightly puffed. (If using Pate Brisee, follow the instructions for blind baking and proceed to the next step.)
- 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.
- 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.
- Spread the feta mixture onto the bottom of the tart and then layer the tomatoes, slightly over lapping them.
- Sprinkle with Kosher salt and fresh black pepper. Bake 20 minutes and until edges are puffed and golden.
- Remove from the oven and let cool for a few minutes. Garnish with basil, thyme leaves, or chopped chives and a drizzle of olive oil.
* Crumbled feta tends not to melt well. For this recipe, it’s better to use cubed feta.