Ingredients
2 lb. tomatoes, thinly sliced
Kosher salt
Cooking spray
1 sheet frozen puff pastry, thawed according to package directions
3/4 c. crumbled feta
1/4 small red onion, thinly sliced
Freshly ground black pepper
Pinch crushed red pepper flakes
1 large egg, lightly beaten
Extra-virgin olive oil, for drizzling
Preparation
Step 1Preheat oven to 400° with a rack in the middle position. Arrange tomatoes on a paper towel-lined baking sheet. Sprinkle generously with salt and let sit 10 minutes; pat dry with paper towels. Lightly coat a large baking sheet with nonstick cooking spray. Unfold thawed puff pastry and place on prepared sheet. Prick with a fork all over, leaving a ½” border around the edges. Top with tomato slices, overlapping as necessary and avoiding the border, feta, and onions. Season with salt, pepper, and a pinch of red pepper flakes. Brush edges with beaten egg. Step 2Bake until golden, about 40 minutes. Step 3Drizzle with olive oil before serving.
Store-bought puff pastry gives you a buttery, flaky crust without the fuss of making your own crust. We love using heirloom tomatoes for this tart to add some beautiful color and to welcome in the different levels of tartness and sweetness the different kinds of tomatoes bring. If you still have tomatoes leftover, make this tomato galette next! Or you can toss together a fresh panzanella. Have you tried this yet? Let us know how it went in the comments below.
