Tomato and Feta Tart


  • 1 sheet puff pastry (1/2 package), thawed according to package directions.
  • 1 C cherry tomatoes, halved
  • 3 ripe tomatoes, thinly sliced
  • 6 oz crumbled feta
  • 1 T oregano, chopped
  • salt and pepper to taste
  • 6 sprigs fresh thyme


  1. Preheat oven to 400F
  2. Unfold pastry sheet on a lightly floured work surface
  3. Roll out into a 9-by-13-inch rectangle about 1/8″ thick
  4. Cut in half lengthwise into 2 rectangles
  5. Transfer rectangles to a rimmed baking sheet
  6. Using a fork, prick each rectangle evenly over entire length
  7. Fold in 1/2 inch of pastry along entire edge of each rectangle to create a border.
  8. Arrange cherry tomato halves, sliced tomatoes, and feta on top of pastry rectangles
  9. Sprinkle with oregano, season with salt and pepper, and top with thyme sprigs
  10. Bake until puffed and golden brown, about 20 minutes
  11. Remove from oven, cut each tart into 4 pieces, and serve.