Whipped Feta & Tomato Tart

INGREDIENTS

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

METHOD

1. Preheat the oven to 425˚F.

2. 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.

3. 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.  

4. 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.

5. 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. 

6. Finish with more dill, the capers, and a drizzle of extra virgin olive oil.