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5.0 from 15 votes

Puff Pastry Tart with Tomatoes, Asparagus and Herbed Feta

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper. 
To Make the Cheese Mixture
  1. Place the feta cheese, cream cheese, lemon juice and olive oil in a food processor. Pulse until combined.
  2. Add the rest of the ingredients and pulse until smooth.
For Smaller Tarts
  1. 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.
  2. Cut pastry into 4 equal squares. 
  3. Cut strips (about 1/2 inch wide) from all four sides of each square. Brush the centers with the egg wash.
  4. 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.
  5. With a fork, poke the center area to prevent pastry from rising too much.
  6. 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.
  7. Remove from the freezer and spread the cheese mixture evenly, avoiding the borders.
  8. Bake for 15 to 20 minutes or until golden brown.
For Large Tarts
  1. 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.
  2. Score a rectangle about 1 inch from the edge of the pastry. Make sure you don't cut the pastry through.
  3. With a fork, poke the center area to prevent pastry from rising too much. Brush the edges with egg wash.
  4. 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.
  5. Remove from the freezer and spread the cheese mixture evenly, avoiding the borders.
  6. Bake for 15 to 20 minutes or until golden brown.
Vegetables and Vinaigrette
  1. In a medium bowl, mix the tomatoes, olives and shaved asparagus.
  2. Top the tarts with the salad greens and the vegetables.
  3. In a small bowl, whisk the lemon juice and olive oil. Season with salt and pepper. Drizzle over the vegetables.
  4. Garnish with extra feta cheese and enjoy!

Nutrition Information

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.