Ingredients
Directions
- 1
Preheat oven to 425 degrees. Remove puff pastry from freezer to thaw out (we still want it to be cold for baking though)
- 2
Slice the tomatoes 1/4-inch thick and arrange them on a double layer of paper towels. Sprinkle lightly with salt. Place another layer of paper towels on top of the tomatoes and let them stand at room temperature.
- 3
In a blender, mix all ingredients for whipped feta. Store in fridge to keep cook until ready to use.
- 4
Place the sheet of puff pastry on a large sheet of parchment paper on the work surface. It should be defrosted enough to roll but still cold. Sprinkle the pastry evenly with flour and place another sheet of parchment paper on top. Roll the pastry out to an approximately 11 x 13-inch rectangle. Prick the center of pastry with a fork and fold your edges over to create the crust. Lightly coat your pastry with the egg wash.
- 5
Spread feta mixture in center of pastry (avoid the edges for the crust) then layer on your tomatoes. Bake tart for 25-30 mins or until edges start to crisp and rise.
- 6
Let cool and top with balsamic glaze, basil, salt and pepper.
