The perfect tart when fresh tomatoes are in season
1 sheet frozen puff pastry, thawed
freshly sliced tomatoes
6 ounces crumbled feta cheese
1 tablespoon chopped dill
freshly ground pepper
2 tablespoons freshly grated parmesan cheese
- Heat an oven to 400°F. Line a baking sheet with parchment paper. Sprinkle both sides of tomatoes lightly with salt and place in a single layer on paper towels. Let them stand 15 to 30 minutes for paper towels to absorb some of their moisture.
- Unfold the puff pastry sheet on a lightly floured work surface. Roll out into a 9-by-13-inch rectangle about 1/8 inch thick. Transfer the dough to the prepared baking sheet. Using a fork, prick (or dock) the pastry all over. Fold over 1/2 inch of the pastry all the way around the edge.
- Arrange the tomatoes and feta cheese evenly on top of the pastry rectangle. Sprinkle evenly with the dill and some freshly ground black pepper. Drizzle with a little herb oil and parmesan.
- 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.
- Category: appetizer
- Method: baking
- Cuisine: Greek
Keywords: tomato, tart, feta, gardening, dill, baking, fresh