Fresh tomatoes and feta cheese tart
5-6 large heirloom tomatoes sliced
1 cup feta cheese crumbled
1/2 cup myzithra (fresh Greek cheese ricotta type)
1 sheet frozen puff pastry, thawed as given in directions
1 Tbsp oregano
1 Tbsp thyme
esti extra virgin olive oil
Preheat oven at 180 degrees.
Spray a rimmed baking sheet with esti extra virgin olive oil..
On paper towels place the sliced tomatoes and salt. Set aside. This is done because we don’t want them with too much of their liquid or else the tart will get soggy.
Unfold the pastry sheet and roll out into a rectangle the size of the baking sheet plus 1 cm more.
Transfer to the baking sheet and prick the pastry all over. To make the border just fold over the pastry all around the edge.
In a large bowl mix well myzithra, oregano, thyme, salt and pepper. Add the crumbled feta.
Spread the mixture evenly on the pastry. Top the cheese mixture with the drained tomatoes.
Drizzle all over with esti extra virgin olive oil. Sprinkle some more oregano or thyme if you like.
Bake for 20 minutes or until pastry is light brown