Recipe by Janet Taylor McCracken
- Cook Time
- Prep Time
- Flour, for dusting
- 1 package (14 to 17.3 oz.) frozen puff pastry, thawed
- Olive oil, for brushing and drizzling
- 2 packages (7 oz. each) feta, drained
- 7 tbsp. heavy cream
- 1 1/2 lbs. heirloom tomatoes, assorted colors and sizes, cut into slices and wedges
- 1/2 cup thinly sliced fresh mint leaves
- Flaky sea salt
1. Preheat the oven to 400°. On a lightly floured surface, roll out the puff pastry to an 11-by-17-inch rectangle; transfer to a parchment lined baking sheet. (If the pastry comes in 2 sheets, place 1 on top of the other and roll out to an 11-by-17-inch rectangle.) Pierce the dough all over with a fork. Brush with olive oil and season with salt and pepper. Bake until puffed, deep golden and cooked through, piercing again with a fork if the dough puffs up while baking, about 20 minutes. Let cool on the sheet on a wire rack.
2. In a food processor, pulse the feta and cream until smooth. Season with pepper. Spread over the puff pastry, leaving a 1/2-inch border. Top with the tomatoes, drizzle with more olive oil and sprinkle with the mint. Season generously with flaky sea salt and pepper.