1 sheet of puff pastry, thawed
Any tomatoes that you grow or that you bought
Salt and freshly ground pepper
1/2 cup diced or crumbled feta cheese
2 egg yolks plus 1/4 cup water or milk, whisked together (this is the egg wash)
1/4 -1/2 cup toasted pine nuts, optional, for garnish
Preheat oven to 400 degrees.
Now there are a couple of options on how to prepare the puff pastry:
1) You can just roll the puff pastry sheet as it is (whole) out into a rectangle. Do this by lightly dusting flour on your counter and rolling pin and rolling it out into a rectangle about an inch bigger all around. It will be about 16 inches long.
2) Fold the puff pastry in half vertically and then roll both pieces out into longer rectangles about 16 inches long and an inch wider on both sides.
The second option is my favorite. It looks very elegant and is much easier to slice and serve.
Once you're done rolling out the dough, place it on baking sheets lined with parchment paper.
With a sharp knife, score a line inside the border of the puff pastry 1/2 inch from the edge. Do not cut all the way down to the bottom.
Prick the inside rectangle of the pastry with a fork all around. This will prevent this part of the tart from puffing up too much while baking and will allow the border to create a nice puffy crust.
Spread the pesto keeping it off of the borders.
Slice the tomatoes and drizzle with a little olive oil, season lightly with salt, pepper and oregano. Mix well to coat.
Arrange the marinated tomato slices over the pesto.
Fill in the spaces with the diced feta cheese.
Brush the edges of the puff pastry with egg wash.
Bake for about 20 minutes or until the pastry is golden brown and the crust in puffy.
Sprinkle some toasted pine nuts on top if you like.
Allow to cool and serve!