Greek Tomato Basil Puff Pastry Tart with Feta Sauce
Greek-style tomato, basil puff pastry tart with creamy Feta sauce, topped with cucumbers, grape tomatoes, Kalamata olives, and torn spinach.
Ingredients
For The Sauce
- 1 1/2 cup plain Greek yogurt
- 5 oz package crumbled feta cheese
- 1 clove garlic minced
- 1 tsp Cavender's Greek seasoning optional
Crust
- 1 package frozen puff pastry thawed
- 1 egg slightly beaten
Toppings
- 1 to 1 1/2 cups cucumbers chopped
- 1 to 1 1/2 cups grape tomatoes chopped
- 2 cups spinach chopped
- 1/4 cup fresh basil chopped
- 3/4 cup Kalamata olives sliced
- 1 14oz can canned chickpeas drained, optional
- 1/4 cup fresh chopped chives or dill optional
Instructions
Crust
- Let puff pastry thaw in the refrigerator overnight, or on the countertop until semi-soft but not warm. Press both puff pastry sheets into a cookie sheet that has been coated with cooking spray. Press the edges of the two sheets together to make one large sheet.
- Lightly score a border around the entire edge of the pan with a paring knife. Use a fork to prick the center of the pastry several times. This will allow the edges to puff up while the center stays down.
- In a small bowl, slightly beat the egg, and use a baster brush to spread it onto the puff pastry. Cook pastry, according to package directions until golden brown. 10-15 minutes.
- Let crust cool before adding feta sauce and veggies.
Sauce
- In the meantime, use a large bowl to mix together yogurt, Feta cheese, garlic, chives or green onions and optional Greek seasoning. Stir until combined.
- Spread sauce evenly on top of cooled crust.
Toppings
- Chop the tomatoes, spinach, cucumbers, and fresh herbs and sprinkle evenly on top of pizza. Add chickpeas, and sliced olives.
- Cut into squares and enjoy!
Notes
This tart can also be made with refrigerated crescent dough but is best with puff pastry. Dried leaf dill, basil, and chives can be used if you don't have any fresh on hand, but in the summertime, fresh is always more delicious!