Cheese and Tomato Puff Pastry Tart
Cheese and Tomato Puff Pastry Tart
Combine ricotta cheese and feta cheese in a food processor until smooth. Add the spices and stir.
Combine ricotta cheese and feta cheese in a food processor until smooth. Add the spices and stir.
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Score a 1-inch border on the puff pastry, then spread the cheese inside as evenly as possible with an offset spatula.
Score a 1-inch border on the puff pastry, then spread the cheese inside as evenly as possible with an offset spatula.
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Add sliced tomatoes to the cheese in a single layer (but it's OK for them to overlap slightly).
Add sliced tomatoes to the cheese in a single layer (but it's OK for them to overlap slightly).
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Use a pastry brush to brush the edge of the pastry with egg wash. Bake until the flaky pastry turns golden brown.
Use a pastry brush to brush the edge of the pastry with egg wash. Bake until the flaky pastry turns golden brown.
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Cut the tart, then drizzle on a generous amount of extra virgin olive oil.
Cut the tart, then drizzle on a generous amount of extra virgin olive oil.
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Finish with flaky sea salt, red pepper flakes, cracked black pepper, and fresh basil.
Finish with flaky sea salt, red pepper flakes, cracked black pepper, and fresh basil.
Full Recipe
Full Recipe