You don’t need to be a seasoned baker to make this pretty summertime tart. Store-bought puff pastry dough is the secret to the tender, flaky crust. The last-minute sprinkling of fresh herbs is a must: Not only do the herbs add bright color and fresh flavor, but their aroma will have everyone anticipating the tart before it’s even served. And this is the time to go to the farmers’ market and find the freshest heirloom tomatoes available, preferably in a variety of colors and sizes.
Tomato and Feta Tart
- 1 sheet frozen puff pastry (made from butter), 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 Tbs. chopped fresh oregano
- Kosher salt and freshly ground pepper
- 6 sprigs fresh thyme
- Assorted fresh herb leaves, such as basil, tarragon and mint, for garnish
1. Preheat an oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
2. Unfold the pastry sheet on a lightly floured work surface. Roll out into a 9-by-13-inch (23-by-33-cm) rectangle about 1/8 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 1/2 inch (12 mm) of the pastry all the way around the edge.
3. 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.
4. Bake until the pastry is puffed and golden brown, about 20 minutes. Remove from the oven and transfer to a work surface. Garnish with the herb leaves, cut the tart into pieces and serve. Serves 4 to 6.
Couples will find inspiring ideas for everything from weeknight suppers to Saturday dinner parties in our Newlywed Cookbook.