Tomato Pesto Pastry Tart

Appetizer or Entree | Serves 4 (appetizer) or 2 (entree)

Ingredients:

• 1/2 sheet puff pastry, thawed

• 2 large tomatoes, sliced thin

• 1 bunch parsley, washed

• 8-10 walnuts

• Olive oil

• Sea salt, cracked pepper

• Dried or fresh basil

• chili flakes

• 1/2 of a lemon juice

• 6 oz feta cheese

Directions:

1. Thaw one sheet pastry on counter for 1 hour or in fridge until pliable (see note)*

2. Preheat oven to 400ºF or 200ºC

3. Prepare pesto in food processor or blender:

   1. add parsley, walnuts, salt, pepper, basil, pinch chili flakes, 1-2 tsp lemon juice, 2 oz feta and 1-2 Tbsp olive oil.

   2. Pulse to blend

   3. Add a little water or oil at a time until it’s processed (I prefer mine a little chunky, not pureed fully)

4. Cut pastry sheet in half and place the rest in a sealed bag in fridge or freezer (see note)

5. Cut the half sheet into 2 pieces for entrees or four pieces for appetizers (or more)

6. Lightly etch an inner 1/2"-inch ‘border’ inside each piece and place 3-4 thin lines on the center surface - this will allow the pastry to pre-bake and rise without having the center become too high.

7. Place pastry rectangles on parchment or foil lined baking sheet

8. Brush with olive oil or beaten egg and sprinkle with salt

9. Bake until puffed and golden 8-10 minutes (depending on your oven)

10. Remove, top with pesto, feta, and tomato slices, pop back in for 2-3 minutes

11. Remove and garnish with fresh basil

Notes:

My puff pastry comes with 2 individually sealed rolls, I remove one and use half the sheet for this and save the other half in the fridge for later in the week and make quick fruit pastry tarts (recipe coming soon!)