Tomato-Feta Tart for Summer!

  • Food
  • 2021-08-20 15:29:07


Are you scared by the puff pastry? Because it’s strange that I didn’t think it was a page turning until recently...

That is, when I see it in the recipe, an ingredient that immediately makes me turn the page. However, many of you may know that baking with shortcrust pastry is as easy as thawing the dough, then unfolding it and placing it under or on top of something. In the range of store-bought pastry dough, it is easier than phyllo dough, you usually need to brush with butter and a layer, and it is more textured and flaky than regular pie dough (read: special). Most importantly, it contributes so much to the entire recipe that you can turn it into an inspired vegetarian dinner without adding too much.

This reminds me of this week’s five-ingredient dinner: gorgeous, simple, midsummer tomato and feta pie. If your shortcrust pastry is thawed, the assembly time is less than 5 minutes and the baking time is less than 30 minutes. If you don’t have feta cheese, use the cheese you have; if you want to add the sixth ingredient, caramelized onions never make anything worse.



Tomato feta tart
You don't want the tomatoes to be too juicy, otherwise the dough will get soggy. You can solve this problem by removing some seeds and pulp from the tomatoes when slicing. (Then smear the toast as a liar's pot ketchup in that juice.)

  • 1 14-ounce package puff pastry (such as Dufour brand), thawed (important!)
  • flour for dusting
  • 2-3 tablespoons olive oil*, for brushing and coating
  • 4 or 5 tomatoes (any kind, any size), sliced
  • 2 to 3 tablespoons crumbled feta cheese
  • fresh thyme or basil for garnish
  • kosher salt and freshly ground black pepper*
Preheat the oven to 375°F. On a piece of parchment paper sprinkled with flour, roll the pastry into a pancake. Use a fork to pierce the pastry in several places, and then brush with olive oil. Slide the parchment paper onto the baking sheet.

Place the tomatoes on top (a little overlap is enough, leaving only a border of about 1 inch), sprinkle with cheese, salt and pepper, and then drizzle with a tablespoon of olive oil.

Bake the pie until the edges of the pastry are browned, puffed and crispy, 25 to 30 minutes. (Check after 15:00.) Let cool for about 10 minutes before sectioning.


Katen Doe

Katen Doe

Hello, I’m a content writer who is fascinated by content fashion, celebrity and lifestyle. She helps clients bring the right content to the right people.

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