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.
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.