Tomato and Feta Tart
You don’t need to be an expert baker to make this tomato feta tart, which makes a beautiful centerpiece for a savory weekend brunch when served with a green salad and some fruit. Store-bought puff pastry dough is treated to a simple topping of tomatoes, cheese and herbs, and then baked until the dough is golden brown and flaky. It’s a perfect choice in August, when tomatoes are at their peak of ripeness, but at other times of year you can trade out the tomatoes for other seasonal vegetables and substitute your favorite cheese for the feta.
- 1 sheet frozen puff pastry, about 9 oz. (280 g), thawed according to the package directions
- 1 cup (6 oz./185 g) ripe cherry tomatoes, halved
- 8 ripe tomatoes, thinly sliced
- 6 oz. (185 g) feta cheese, crumbled
- 1 Tbs. chopped fresh oregano
- Salt and freshly ground pepper
- 6 fresh thyme sprigs
Preheat an oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
Unfold the pastry sheet on a lightly floured work surface. Roll out into a 9-by-13-inch (23-by-33-cm) rectangle about 1/8 inch (3 mm) thick. Transfer the rectangle to the prepared baking sheet. Using a fork, prick the rectangle evenly all over. To create a border on the tart, fold over 1/2 inch (12 mm) of the pastry all the way around the edge.
Arrange the cherry tomato halves, sliced tomatoes and cheese evenly on top of the pastry rectangle. Sprinkle evenly with the oregano, season with salt and pepper, and top with the thyme sprigs.
Bake until the pastry is puffed and golden brown, about 20 minutes. Remove from the oven and transfer to a work surface. Cut the tart into pieces and serve. Serves 4 to 6.
Adapted from Williams-Sonoma Two in the Kitchen, by Christie Dufault and Jordan Mackay (Weldon Owen, 2012)