Tomato and Feta Tart – A crisp puff pastry crust spread with a creamy mustard layer, sliced tomatoes, and topped with feta cheese and fresh herbs.

My sister has been on an eating and drinking tour of Northern California for the past 3 weeks. To say that I am jealous would be a wee bit of an understatement. Julia is a student at the Culinary Institute of America. She is actually out here for a class. My kind of class. Vodka tastings, farm visits, restaurant tours, vineyards, breweries, caviar, factory tours. Sounds like fun my idea of heaven if you ask me.

Anyway, she and her friend had a stop in Sacramento, and I was so happy to see her. Rarely does anyone come out to visit me, so I was overjoyed when she told me that she wanted to have dinner at home instead of going out. I love cooking for people and I love cooking for my family. I was a bit intimidated honestly cooking for two CIA grads, so I decided to go simple. I shopped at the farmers market and bought what looked good, I decided to let the ingredients shine. I called my best friend and she laughed at me. She said the intimidation I felt cooking for my sister is the same intimidation that she has cooking for me. I think that is ridiculous, because she happens to be a great cook and I love eating at her house, but I guess in some way I could relate.

I was leafing through an Everyday Food and this recipe happened to be on the cover. I knew that it would be perfect. I planned on making a simple salad and calling it dinner. I was telling my mom about my menu and she told me that it was no where near enough food for these two. She told me to add a steak. I laughed and she was indeed right. These girls can eat. My favorite quality in a girl if you ask me.

The tomatoes came from my garden as did the herbs that I used. I really love being able to say that.

Thanks Julia and Chloe, I loved having you over for dinner!

1 sheet puff pastry thawed
1 Tablespoon sour cream
1 teaspoon grainy mustard
salt and pepper
2 large onions
1 Tablespoon butter
3/4 pound tomatoes
2 ounces feta cheese
2 teaspoons fresh herbs (I used thyme and basil)

In a saute pan over low heat, caramelize the onions with the butter. Cook over low heat until the onions are brown and soft.

Roll out the puff pastry onto a floured surface.

Put the puff pastry on a parchment lined sheet pan.

In a small bowl, combine the sour cream, mustard and salt and pepper to taste.

Spread the mustard mixture over the dough, fold the edges of the dough over to form a crust if you will.

Spread a layer of the onions over the mustard mixture. It acts like a barrier to prevent the crust from getting soggy.

Slice the tomatoes.

Arrange the tomatoes over the onion crust.

Season with salt and pepper.

Bake in a preheated 400 degree oven, about 25 minutes or until the puff pastry is brown and crisp. Have I mentioned that I lurve puff pastry.

Get your feta and basil ready. Wait until the tart cools down a bit before you the herbs and cheese on.

Top with the feta and basil. You can serve this tart in small pieces for an appetizer or as a main course with a small salad. You can also play around with the cheese that you use, goat cheese would be great here too.

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Tomato and Feta Tart

Yield: serves 4 to 8

Tomato and Feta Tart - store bought puff pastry makes the perfect bed for creamy mustard, tomatoes, and feta. Bake until the crust is golden brown. Serve as an appetizer or with a side salad.

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Ingredients

• 1 sheet puff pastry thawed
• 1 Tablespoon sour cream
• 1 teaspoon grainy mustard
• salt and pepper
• 2 large onions
• 1 Tablespoon butter
• 3/4 pound tomatoes
• 2 ounces feta cheese
• 2 teaspoons fresh herbs (I used thyme and basil)

Instructions

1. In a saute pan over low heat, caramelize the onions with the butter. Cook over low heat until the onions are brown and soft.
2. Roll out the puff pastry onto a floured surface.
3. Put the puff pastry on a parchment lined sheet pan.
4. In a small bowl, combine the sour cream, mustard and salt and pepper to taste.
5. Spread the mustard mixture over the dough, fold the edges of the dough over to form a crust if you will.
6. Spread a layer of the onions over the mustard mixture. It acts like a barrier to prevent the crust from getting soggy.
7. Slice the tomatoes.
8. Arrange the tomatoes over the onion crust.
9. Season with salt and pepper.
10. Bake in a preheated 400 degree oven, about 25 minutes or until the puff pastry is brown and crisp.
11. Get your feta and basil ready. Wait until the tart cools down a bit before you the herbs and cheese on.
12. Top with the feta and basil. You can serve this tart in small pieces for an appetizer or as a main course with a small salad. You can also play around with the cheese that you use, goat cheese would be great here too.

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g