Puff Pastry Tomato Tart with Whipped Feta

puff pastry heirloom tomato tart with whipped feta with a slice cut off.

5 from 4 votes

Puff Pastry Tomato Tart with Whipped Feta

Summer's in full swing here in France, and this Puff Pastry Tomato Tart is a must for any get-together. It’s got a golden, buttery crust, creamy whipped feta, and juicy heirloom tomatoes. Just top with capers, herbs, and a drizzle of olive oil. Voilà, happy summer!

Prep Time25

Cook Time15

Total Time40

Course: Main Course

Cuisine: French

Diet: Vegetarian

Servings:

Calories: 415kcal

Author: Ninon Michels

Ingredients

8-ounce block good quality Feta cheese drained
¾ cup Greek yogurt
2 teaspoons dried oregano
¼ cup fresh oregano (or basil, parsley, chives, chervil)
2 tablespoons extra-virgin olive oil
¼ teaspoon freshly cracked pepper
1 sheet all-butter puff pastry
21 ounces heirloom tomatoes (a mix of varieties and colors)
½ heaping cup cherry tomatoes

For the garnish

¼ cup large Italian caper berries or 1 tablespoon of regular capers
1 tablespoon fresh oregano or ½ teaspoon of dried oregano, sprinkled on top
½ tablespoon fresh thyme or ¼ teaspoon of dried thyme, sprinkled on top
extra virgin olive oil drizzled on top
a pinch flaky sea salt to sprinkle on top

US Customary - Metric

Instructions

In the bowl of a food processor fitted with a blade, combine feta, Greek yogurt, dried oregano, fresh oregano, extra-virgin olive oil, and freshly cracked pepper. Blend until very smooth, about 1 minute. Reserve in the fridge to firm up.
Preheat the oven to 410°F (210°C) and transfer the puff pastry sheet onto a parchment-lined baking tray. Using the tip of a knife, trace a line around the edges of the sheet, about 1 inch (2.5 cm) thick. Apply medium pressure and do not cut the dough all the way through (see photo in this post). Poke the inner part of the dough with a fork, then brush the outer border with some extra-virgin olive oil.
Bake for 15-18 minutes or until golden and puffed up. Out of the oven, using the back of a fork, gently press down the inner part of the dough, creating a flatter surface for the toppings. Let it cool down completely.
Meanwhile, cut the heirloom tomatoes a bit thicker than ¼ inch slices (about 1 cm) and cut the cherry tomatoes in half.
Transfer the tomatoes on top of kitchen paper sheets and pat them to remove the excess water.
On top of the puff pastry crust, gently spread the whipped feta (this is normal if some puff pastry flakes mix with the whipped feta). Evenly transfer the heirloom tomato slices and cherry tomatoes on top.
Add the garnish: capers, fresh oregano, fresh thyme (or any fresh herbs of your liking),a drizzle with extra-virgin olive oil and optional flaky sea salt. Serve immediately with a chilled glass of Sauvignon Blanc!

Notes

Puff pastry sheet shape - depending on where you live, puff pastry sheets might take different forms (mostly round or rectangular). This recipe works with any puff pastry sheet shape!
Tracing a line alongside the edges of the puff pastry sheet allows to delimitate a border once the puff pastry is cooked. Do not skip this step!
Choosing ripe tomatoes - tomatoes are the star of this recipe : choose high quality ripe heirloom tomatoes for the best result.
Patting sliced tomatoes with kitchen paper ensures that the tart will stay crisp and not soggy from tomato water.
Fresh herbs versatility - I used fresh oregano and thyme as they grow in my herb garden but this recipe is versatile and can be adapted to the herbs of your liking (parsley, dill, chives etc).

Nutrition