Description
This vibrant Tomato Tart features a flaky puff pastry base topped with juicy tomatoes, tangy feta, and a hint of spice, baked to golden perfection and finished with fresh basil and olive oil for a flavorful and elegant dish.
Ingredients
Units
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Ingredients
- 2 lb. tomatoes, thinly sliced
- Kosher salt
- Cooking spray
- 1 (8.7-oz.) sheet frozen puff pastry, thawed
- 1/4 small red onion, thinly sliced
- 3/4 c. crumbled feta
- Pinch of crushed red pepper flakes
- Freshly ground black pepper
- 1 large egg, lightly beaten
- Extra-virgin olive oil, for drizzling
- Fresh basil, for serving
Instructions
- Prepare tomatoes: Arrange a rack in center of oven; preheat to 400°. Arrange tomatoes on a paper towel-lined baking sheet; generously season both sides with salt. Let sit 10 minutes, then pat dry with paper towels.
- Assemble tart: Lightly coat a large baking sheet with cooking spray. Unfold puff pastry and place on prepared sheet. Prick with a fork all over, leaving a ½” border around the edges. Top with tomato slices, overlapping as needed and avoiding the border. Top with onion, feta, and red pepper; season with salt and black pepper. Brush edges with egg.
- Bake tart: Bake tart until pastry is golden, about 40 minutes.
- Finish tart: Drizzle with oil. Top with basil.
