- 1 (8-9 oz) frozen puff pastry sheet, thawed according to package directions
- ½-1 cup pesto
- cherry or grape tomatoes, about 12
- 6 ounces feta cheese, diced or crumbled
- Olive oil
- Salt and freshly ground pepper
- dried oregano
- optional: 1/4 -1/2 cup toasted pine nuts, optional, for garnish
Summer is in full swing and my garden is over flowing with basil and tomatoes. Here's a delicious recipe that takes minutes to put together and is full of delicious flavor.
Preheat oven to 400 °F, 200 °C.
Roll out the puff pastry on a lightly floured surface about 1 inch on each side to form a long rectangle or a square.
Place the pastry on a baking tray 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 place in a mixing bowl. 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 the remaining oil and seasonings from the tomatoes.
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. Enjoy!