Tomato and Feta Tart

I like to call this recipe bruschetta but betta! (as in better lol).

Flaky puff pastry dough, creamy whipped feta, and juicy tomatoes make the perfect hand held appetizer for summer.

You’ll need:

• 1 sheet thawed puff pastry dough

• 1 egg for egg wash

• 8 oz feta block

• 1/4 cup greek yogurt

• 2 cloves minced garlic

• 1 tablespoon olive oil

• 1 tablespoons minced chives

• 1 tablespoon chopped dill

• Cherry tomatoes halved

Instructions:

1. Preheat oven to 350.

2. Score a 1 inch border around your pastry dough and poke wholes with a fork in the center to prevent air bubbles.

3. Brush with egg wash and bake for 25 minutes until golden brown.

4. In a food processor, combine feta, Greek yogurt, garlic, and olive oil until smooth and creamy.

5. Stir in herbs into the feta mixture.

6. When the baked pastry dough has cooled, use a spoon to gently create a divot along the border of the puff pastry that you scored earlier. This is to create an indented area for all the cheesy goodness to go into. Be careful not to poke a whole in the pastry.

7. Fill the inner square with whipped feta, top cheese with tomatoes that are sliced in half and facing open, sprinkle on salt and chives & dill for garnish.