Easy, quick, and wonderfully delicious puff pastry tomato tart with feta and fresh oregano
Use up those end of season tomatoes on something that can be made in under an hour for your weeknight “I wanna be fancy but I am tired and need wine and GET THESE PANTS OFF OF ME” evenings. I had one of those yesterday…
Easy dinners like this are my fav for the weekday. In the evenings I’m often rushing out the door to run with my friends, taking the puppy for a walk with her friends, or going for a walk before the sun sets with P. It’s nice to have something warm and pretty for those evenings and this tart hits the mark perfectly!
Paul’s parents are visiting. They arrived yesterday by plane with their sweet dog, Walter, and will be staying with us for three weeks! We have been anticipating their visit for a long time, and are so happy that they’re here so we can show them around our new neighborhood and home life.
We have a ton of farmers markets in the area so one of the first stops we’ll do will be to go to a few of those, pick up some end of season produce and get cooking! Both of my in-laws are great cooks, so I bet I’ll be enjoying some of their food over the next couple of weeks. It’s perfect timing too! I start my new job while they’re here so I can have time to focus on that and then come home to a hot meal 🙂 And for the days that I cook, it’ll be sweet, sweet, meals like this!
- 1 cup ripe cherry and/or grape tomatoes, halved
- 1 sheet frozen puff pastry, thawed but still cold
- 1 tbsp melted butter
- 1 garlic clove, minced
- 1/2 cup crumbled feta cheese
- Pinch salt
- Fresh cracked pepper
- 2 sprigs fresh oregano (or thyme)
- Preheat oven to 400°F.
- Slice tomatoes and place them on paper towels to drain. Cover tomatoes with another paper towel and let sit for about 10 minutes to drain some of the juice.
- Meanwhile, roll out the thawed puff pastry on a lightly floured work surface until it is a 10-inch square. Place the puff pastry on parchment paper on a baking sheet. Using a fork, prick the dough a couple of times.
- In a small bowl, mix the melted butter with garlic and evenly spread the butter over the puff pastry. Arrange the tomato halves over the butter and sprinkle the feta cheese on top. Season generously with salt and pepper. Top with sprigs of fresh oregano.
- Bake for 25-30 minutes, until the pastry is golden brown and the cheese is browned. Remove the pastry from the baking sheet and let cool on a wire rack for 5 minutes.
- Cut into squares and serve immediately.
Feel free to use any combo of tomatoes you want! I used grape and cherry tomatoes to fill the tart, but anything will work.