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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Feta Tapenade Tarte Soleil

1.0

½ cup sundried tomatoes in oil, drained

⅓ cup pitted kalamata olives

1 teaspoon dried oregano or 2 teaspoons chopped fresh oregano leaves; thyme and rosemary would work too

1 large garlic clove, peeled

1 tablespoon olive oil or reserved oil from tomatoes, plus more to loosen if needed

Salt and freshly ground black pepper or red pepper flakes to taste

2 packages puffed pastry (leave in fridge overnight to thaw)

1 egg yolk beaten with 1 teaspoon water (for egg wash)

1 tablespoon sesame or poppy seeds to sprinkle (optional)

6 ounces feta, crumbled

2 ounces cream cheese, cold is fine

⅓ cup olive oil

2 tablespoons lemon juice

Coarse or kosher salt, to taste

Freshly ground black pepper

Blend sundried tomatoes, olives, oregano, garlic, olive oil, salt, and pepper in a food processor until finely chopped and spreadable. Adjust seasonings. Set aside.
Heat oven to 350 degrees.
Roll out puffed pastry into a 12-inch circle on parchment paper. Spread filling on one pastry round. Top with the second round. Cut into strips emanating from the center to make a sun-ray pattern. Brush with egg wash, sprinkle seeds, and bake for 30-35 minutes.
Blend feta, cream cheese, olive oil, lemon juice, salt, and pepper in a blender or food processor until smooth. Adjust seasonings. Serve as a dip with the baked tart.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🥟Appetizer

CuisineMediterranean

Occasions🤝Gathering🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 101 weeks ago

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