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Puff Pastry Tart with Tomatoes, Asparagus and Herbed Feta

This perfectly golden brown and flaky Puff Pastry Tart with Tomatoes, Asparagus and Herbed Feta is delicious, easy to make and perfect served as an appetizer or lunch.
Course Appetizer, Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 people
Calories 247kcal

Ingredients

  • 1 17.3 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

  • 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

Calories: 247kcal | Carbohydrates: 5g | Protein: 6g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 508mg | Potassium: 199mg | Fiber: 1g | Sugar: 3g | Vitamin A: 910IU | Vitamin C: 17.5mg | Calcium: 170mg | Iron: 1.2mg