Puff Pastry Tart with Tomatoes, Asparagus and Herbed Feta

Name: Puff Pastry Tart with Tomatoes, Asparagus and Herbed Feta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 people
Ingredients: 1 .3 ounce package of Pepperidge Farm Puff Pastry Sheets, thawed; 1 egg beaten with 1 tablespoon of water, for egg wash; 8 ounces feta cheese, crumbled plus more for topping; 4 ounces cream cheese, at room temperature; 2 tablespoons lemon juice, freshly squeezed; 2 tablespoons olive oil; 1-2 garlic cloves, minced; 1/4 teaspoon ground black pepper; 2 tablespoons fresh parsley, chopped; 2 tablespoons fresh dill, chopped; 12 ounces cherry tomatoes, halved (you can use any small tomato variety); 1/2 cup Kalamata olives, quartered; 10 asparagus spears, shaved; 2 cups salad of baby greens, mesclun mix or arugula; 2 tablespoons lemon juice, freshly squeezed; 4 tablespoons olive oil; salt and pepper to taste

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
8 people
Calories
247 kcal
Course
Main Course, Appetizer, Lunch
Cuisine
Mediterranean

Puff Pastry Tart with Tomatoes, Asparagus and Herbed Feta

Harvey Gutierrez

Report

This flaky and crisp Puff Pastry Tart is topped with a savory herbed feta cheese spread and piled high with a simple fresh salad of baby greens, asparagus and cherry tomatoes.

Share:

I Made This!

Be the first!

Print

11 people printed this

Save this

Be the first!

Ingredients

Servings

1 .3 ounce package of Pepperidge Farm Puff Pastry Sheets, thawed (2 Sheets)
1 egg beaten with 1 tablespoon of water, for egg wash

For the Cheese Mixture

8 ounces feta cheese, crumbled plus more for topping
4 ounces cream cheese, at room temperature
2 tablespoons lemon juice, freshly squeezed
2 tablespoons olive oil
1-2 garlic cloves, minced
1/4 teaspoon ground black pepper
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped

For The Vegetables

12 ounces cherry tomatoes, halved (you can use any small tomato variety)
1/2 cup Kalamata olives, quartered
10 asparagus spears, shaved
2 cups salad of baby greens, mesclun mix or arugula
2 tablespoons lemon juice, freshly squeezed
4 tablespoons olive oil
salt and pepper to taste

Add to Shopping List

Instructions

Preheat the oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper.

To Make the Cheese Mixture

Place the feta cheese, cream cheese, lemon juice and olive oil in a food processor. Pulse until combined.
Add the rest of the ingredients and pulse until smooth.

For Smaller Tarts

Roll out one sheet of Puff Pastry into a lightly floured board. With a rolling pin, lightly flatten the pastry. This will make the pastry smooth.
Cut pastry into 4 equal squares.
Cut strips (about 1/2 inch wide) from all four sides of each square. Brush the centers with the egg wash.
Add the strips back to the edge of the pastry squares creating a border. Press lightly to adhere. The longer strips can be tucked on the sides.
With a fork, poke the center area to prevent pastry from rising too much.
Repeat with the second Puff Pastry sheet. Transfer to a lined baking sheet and refrigerate for about 15 minutes. If pressed for time, you can place them in the freezer for 5 minutes.
Remove from the freezer and spread the cheese mixture evenly, avoiding the borders.
Bake for 15 to 20 minutes or until golden brown.

For Large Tarts

Roll out one sheet of Puff Pastry into a lightly floured board. With a rolling pin, lightly flatten the pastry. This will make the pastry smooth.
Score a rectangle about 1 inch from the edge of the pastry. Make sure you don't cut the pastry through.
With a fork, poke the center area to prevent pastry from rising too much. Brush the edges with egg wash.
Repeat with the second Puff Pastry sheet. Transfer to a lined baking sheet and refrigerate for about 15 minutes. If pressed for time, you can place them in the freezer for 5 minutes.
Remove from the freezer and spread the cheese mixture evenly, avoiding the borders.
Bake for 15 to 20 minutes or until golden brown.

Vegetables and Vinaigrette

In a medium bowl, mix the tomatoes, olives and shaved asparagus.
Top the tarts with the salad greens and the vegetables.
In a small bowl, whisk the lemon juice and olive oil. Season with salt and pepper. Drizzle over the vegetables.
Garnish with extra feta cheese and enjoy!

Nutrition Information

Show Details

Calories 247kcal (12%) Carbohydrates 5g (2%) Protein 6g (12%) Fat 22g (34%) Saturated Fat 8g (40%) Cholesterol 40mg (13%) Sodium 508mg (21%) Potassium 199mg (6%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 910IU (18%) Vitamin C 17.5mg (19%) Calcium 170mg (17%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 247 kcal

% Daily Value*

Calories	247kcal	12%
Carbohydrates	5g	2%
Protein	6g	12%
Fat	22g	34%
Saturated Fat	8g	40%
Cholesterol	40mg	13%
Sodium	508mg	21%
Potassium	199mg	4%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	910IU	18%
Vitamin C	17.5mg	19%
Calcium	170mg	17%
Iron	1.2mg	7%