Tomato and Feta Tart
with cucumbers

Name: Tomato and Feta Tart
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 10 oz Puff pastry, thawed according to package directions; 2 cloves Garlic, chopped; 2 Tbsp Oil, olive; 1 tsp Oregano, dried; 1 lb Tomatoes, any type, thinly sliced; for baking Parchment paper; 3 Tbsp Flour; 2 oz Cheese, feta; 12 oz Cucumbers, chopped; 1 Tbsp Vinegar, apple cider; 1 tsp Mustard, Dijon; 1 Tbsp Mint, chiffonade

Active: 25 min Total: 40 min

Original GF Paleo Vegetarian

Store-bought puff pastry makes a quick and easy foundation for these summery, savory tarts.
Smarts: Any tomatoes will work for these tarts. Use heirloom, cherry, Roma, or a combination of tomatoes (bonus for using a variety of colors)!

Proteins

Cheese

Cuisines

European - French

Ingredients

Metric

Servings:

Tomato and Feta Tart:

Puff pastry - 10 oz , thawed according to package directions
Garlic - 2 cloves , chopped
Oil, olive - 2 Tbsp
Oregano, dried - 1 tsp
Tomatoes, any type - 1 lb , thinly sliced
Parchment paper - for baking
Flour - 3 Tbsp
Cheese, feta - 2 oz

Cucumbers with Mint:

Cucumbers - 12 oz , chopped
Vinegar, apple cider - 1 Tbsp
Mustard, Dijon - 1 tsp
Mint - 1 Tbsp , chiffonade

Prep

Puff pastry - Thaw according to package instructions. (Can be done 1 day ahead)
Make garlic oil - (If prepping right before cooking, get oven heating before continuing with prep.) Chop garlic. Combine garlic, olive oil, and dried oregano. (Can be done up to 5 days ahead)
Tomatoes / Cucumbers - Prep as directed. Store separately. (Can be done 1 day ahead)
Cucumbers - Whisk together vinegar and mustard. Add cucumbers. Refrigerate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
Mint - Chiffonade mint.

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Make

Heat oven to 400F / 204C.
Line a sheet pan with parchment paper.
Dust a countertop with flour. Unfold pastry onto floured surface and roll out into a 12” / 30 cm square (for 4 servings; adjust if customizing). (Note: Using a rolling pin or your palms, gently stretch the pastry into a square.)
Transfer pastry to parchment-lined sheet pan.
Brush garlic oil over top of pastry. Add tomato slices (it is okay if they overlap slightly). Crumble feta cheese on top.
Bake tart until golden brown, 15 to 20 minutes.
While tart bakes, toss cucumbers with mint. Season with some salt and pepper.
Cut tart into slices. Serve with cucumbers on the side. Enjoy!

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