Easy Puff Pastry Tarts with Vegetables and Feta
 
Prep time
Cook time
Total time
 
An easy and delicious tart with an all-butter puff pastry and perfectly ripe, late summer vegetables.
Author:
Recipe type: Vegetarian lunch
Cuisine: Greek
Serves: 4 round tarts
Ingredients
  • 1 package (2 sheets) frozen Organic Fillo Factory All-Butter puff pastry, defrosted
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 sweet onion
  • --- extra virgin olive oil
  • 1 large heirloom tomato
  • 8 oz. Greek Feta cheese, crumbled
  • --- sea salt & freshly ground pepper
  • --- Greek oregano & flaky sea salt for topping
Instructions
  1. Defrost the puff pastry in the refrigerator for two hours or for one hour on the counter.
  2. Prep the vegetables: slice the zucchini and the squash into thin slices and set them aside on paper towels to absorb the extra moisture. Slice the onion into thin rings and set them aside. Slice the tomato thinly and place on paper towels, topped with another layer of paper towels to ensure that most of the moisture is absorbed. When ready to use, slice each tomato slice into quarters.
  3. Preheat the oven to 400°F. Line two sheet pans with parchment paper.
  4. Gently unfold the puff pastry from its package. Sprinkle some flour on a work surface and place a sheet of the puff pastry over the flour. Sprinkle additional flour on top. Using an inverted bowl, cut each sheet of puff pastry into 2 rounds, about 5”-6” (from the remaining puff pastry of each sheet, I also cut out two smaller rectangles). Place the pastry rounds on the prepared sheet pans and refrigerate while you work on the filling.
  5. Heat a large skillet to medium hot. Add some olive oil to coat and, once heated, add the onions, sprinkle with salt and pepper, and sauté until soft and light brown. Remove the onions from the skillet and set aside.
  6. To the same heated skillet, add the zucchini slices, season with salt and pepper and sauté on both sides until golden brown. Remove from the skillet and set aside. Repeat this process with the yellow squash, making sure not to overcrowd the skillet. Once done, remove from the skillet and let them cool.
  7. Remove the puff pastry from the refrigerator and, using a sharp pairing knife, score a border around each round. Prick the area inside the border with a small fork to prevent the inside part from puffing up too much. Top each round with the onion, then the Feta cheese, and the slices of the vegetables in an overlapping pattern. Sprinkle the tops with some oregano and a drizzle of olive oil, then bake on the middle rack for about 25 minutes or until the pastry is golden brown. Allow the tarts to cool slightly on the pan before removing. Sprinkle with some flaky sea salt and serve warm or at room temperature.
Notes
For a rich flavor, it is important to use a good quality all-butter puff pastry - I used organic Fillo Factory puff pastry, which produced nice layers when baked.
The cooking time depends on your oven - just watch the color of the tart and adjust accordingly.
The tarts are best eaten on the same day. Leftovers can be reheated in a 325°F. oven.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/easy-puff-pastry-tarts/