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Tomato & Feta Tart Recipe

Aren’t we all dreaming of those warm summer months? You can bring summer into the kitchen year round with this flaky and delicious Tomato & Feta Tart recipe from THE NEWLYWED COOKBOOK. Enjoy this easy recipe and feel free to add your favorite flavors.

You do not need to be a seasoned baker to make this summertime tart. Store-bought, all-butter puff pastry dough is the secret to the golden brown, flaky crust. The last-minute sprinkling of fresh herbs is a must. Use the ones listed here, or your own flavor-enhancing favorites.

SERVES 4–6
1 sheet frozen puff pastry, about 9 oz (280 g), thawed according to package directions
All-purpose flour for dusting
1 cup (6 oz/185 g) cherry tomatoes, halved
8 ripe tomatoes, thinly sliced
6 oz (185 g) feta cheese, crumbled
1 Tbsp chopped fresh oregano
Salt and freshly ground pepper
6 sprigs fresh thyme

Preheat the 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 ⅛ 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 ½ 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. 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.

Nothing says “summer” like an ice cold margarita!

 

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