Puff Pastry Tart with Tomatoes, Asparagus and Herbed Feta

Ingredients

• 1 17.3 ounce package of Pepperidge Farm Puff Pastry Sheets, thawed ((2 Sheets))
• 1 egg beaten with 1 tablespoon of water, for egg wash
• 8 ounces feta cheese, crumbled plus more for topping
• 4 ounces cream cheese, at room temperature
• 2 tablespoons lemon juice, freshly squeezed
• 2 tablespoons olive oil
• 1-2 garlic cloves, minced
• 1/4 teaspoon ground black pepper
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 12 ounces cherry tomatoes, halved (you can use any small tomato variety)
• 1/2 cup Kalamata olives, quartered
• 10 asparagus spears, shaved
• 2 cups salad of baby greens, mesclun mix or arugula
• 2 tablespoons lemon juice, freshly squeezed
• 4 tablespoons olive oil
• salt and pepper to taste

Instructions

1. 1

   Preheat the oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper.

2. 2

   --- To Make the Cheese Mixture ---

3. 3

   Place the feta cheese, cream cheese, lemon juice and olive oil in a food processor. Pulse until combined.

4. 4

   Add the rest of the ingredients and pulse until smooth.

5. 5

   --- For Smaller Tarts ---

6. 6

   Roll out one sheet of Puff Pastry into a lightly floured board. With a rolling pin, lightly flatten the pastry. This will make the pastry smooth.

7. 7

   Cut pastry into 4 equal squares.

8. 8

   Cut strips (about 1/2 inch wide) from all four sides of each square. Brush the centers with the egg wash.

9. 9

   Add the strips back to the edge of the pastry squares creating a border. Press lightly to adhere. The longer strips can be tucked on the sides.

10. 10

    With a fork, poke the center area to prevent pastry from rising too much.

11. 11

    Repeat with the second Puff Pastry sheet. Transfer to a lined baking sheet and refrigerate for about 15 minutes. If pressed for time, you can place them in the freezer for 5 minutes.

12. 12

    Remove from the freezer and spread the cheese mixture evenly, avoiding the borders.

13. 13

    Bake for 15 to 20 minutes or until golden brown.

14. 14

    --- For Large Tarts ---

15. 15

    Roll out one sheet of Puff Pastry into a lightly floured board. With a rolling pin, lightly flatten the pastry. This will make the pastry smooth.

16. 16

    Score a rectangle about 1 inch from the edge of the pastry. Make sure you don't cut the pastry through.

17. 17

    With a fork, poke the center area to prevent pastry from rising too much. Brush the edges with egg wash.

18. 18

    Repeat with the second Puff Pastry sheet. Transfer to a lined baking sheet and refrigerate for about 15 minutes. If pressed for time, you can place them in the freezer for 5 minutes.

19. 19

    Remove from the freezer and spread the cheese mixture evenly, avoiding the borders.

20. 20

    Bake for 15 to 20 minutes or until golden brown.

21. 21

    --- Vegetables and Vinaigrette ---

22. 22

    In a medium bowl, mix the tomatoes, olives and shaved asparagus.

23. 23

    Top the tarts with the salad greens and the vegetables.

24. 24

    In a small bowl, whisk the lemon juice and olive oil. Season with salt and pepper. Drizzle over the vegetables.

25. 25

    Garnish with extra feta cheese and enjoy!