1 sheet puff pastry, thawed in the refrigerator
1 egg, beaten
4oz feta cheese
1/4 cup (2oz) Greek yogurt
2 tablespoons olive oil + more for serving
1 garlic clove
2 tablespoons dill, chopped, optional + more for serving
1 small onion, caramelized, optional
2 – 3 heirloom tomatoes, sliced 1/4″ thick
Flaky salt, to taste
Black pepper, to taste
Chili flakes, to taste
2 teaspoons capers, rinsed, for serving
- Preheat the oven to 425˚F.
- Place one sheet of puff pastry onto a parchment-lined baking sheet, and use a rolling pin to to smooth out the creases. Score a 1″ border around the edge of the sheet using a knife, being careful not to cut all the way through the pastry. Then, using a fork, prick holes all over the center (within the border). Brush the entire sheet of pastry with egg wash, and bake until puffed and golden, about 15 minutes.
- In the meantime, to a blender, add the feta cheese, greek yogurt, olive oil, and garlic and blend until smooth and aerated. Transfer to a bowl and stir in the chopped dill if using.
- When the pastry has finished baking, use a spoon to press the center of the pastry down to create a recessed area, making sure to leave the 1″ border untouched.
- Spread over the whipped feta, top with caramelized onions if using, and follow with the sliced tomatoes. Season the tomatoes with a generous sprinkle of kosher salt, freshly cracked black pepper, and chili flakes.
- Finish with more dill, the capers, and a drizzle of extra virgin olive oil.