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Credit: Photography by Christopher Testani

Recipe Summary test

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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. 

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  • 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.

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