Heirloom Tomato Puff Pastry Tart with Whipped Feta
This heirloom tomato puff pastry tart layers creamy whipped feta, juicy sliced tomatoes, fresh basil, and toasted pine nuts on a golden, flaky puff pastry crust. It comes together in under 30 minutes of hands on time and looks like it came straight from a bakery.
Servings 8
Calories 260kcal
Equipment
- Small food processor
- baking sheet
- Parchment paper
- Rolling Pin
- Offset spatula or spoon
- Pastry brush or olive oil spray
Ingredients
Whipped Feta
- 1 block feta cheese
- 2 cloves garlic
- 1-2 tbsp Juice of 1/2 lemon
- 1 tbsp olive oil
Tart
- 1 sheet puff pastry
- 2-3 Heirloom tomatoes sliced
- Fresh basil chopped
- Pine nuts
- Olive oil for coating
Instructions
- Add the feta, garlic, lemon juice, and olive oil to a small food processor. Blend until smooth. Place in the fridge until ready to assemble.
- Roll out the puff pastry on parchment paper until it is roughly the size of your baking sheet.
- Spread the whipped feta evenly over the puff pastry, leaving a 1 inch border around the edges.
- Layer the sliced tomatoes over the feta, overlapping slightly.
- Scatter the chopped basil and pine nuts over the tomatoes.
- Lightly coat or spray the top with olive oil to prevent burning.
- Fold the border of dough over the edges of the filling, then lightly coat the folded edges with olive oil.
- Bake at 400 degrees for 20 to 25 minutes, until the edges are golden brown.
Notes
- Salt sliced tomatoes and let them sit on a paper towel for 10 minutes first if they are especially juicy, to prevent a soggy crust.
- Keep the puff pastry cold before baking for the best rise and flakiest texture.
Toast the pine nuts beforehand for extra flavor. - Make the whipped feta a day ahead. It tastes even better after the flavors have time to meld.
- Reheat leftovers in a 350 degree oven for 8 to 10 minutes rather than the microwave to keep the crust crisp.
