Tomato and Herbed Feta Tart

One of our favorite meals during the hot, scorching summer months is a quick and easy Tomato Tart. From the savory, creamy feta cheese to the heady aroma of ripe, juicy tomatoes, aromatic herbs and the tiniest bit of crunch from the pine nuts and flaky puff pastry!  I can hardly wait until my tomatoes start ripening this summer!

Tomatoes… Reds, greens, purples and yellows.  All colors, all shapes and sizes, beautiful and bursting with flavor.  The little plants are growing like crazy in our garden at Bella Stalla.  This year we are concentrating on cherry tomatoes and date tomatoes.  So sweet and so abundant!

Until our plants are ready we are getting super sweet tomatoes from the markets, as the tomatoes are coming in from the coastal areas of Sicily.  We are a little higher up here in San Giacomo, so the plants are just getting going good in our area.

To get started set out your puff pastry so that it can come to room temperature and it will be easier to unroll.  Grab a bowl and slice your cherry tomatoes in half, drizzle with extra virgin olive oil, add oregano, sea salt, black pepper, red pepper, thyme and basil.  Mix together and let set while you prepare the puff pastry.

Roll out the pastry onto a parchment paper that is placed over a rimmed baking sheet.   There should already be paper on the pastry if it came in a roll.   Sprinkle half the Parmesan and half of the Provolone over the pastry.

Arrange tomatoes evenly over top of the pastry, crumble the feta cheese and add any additional herbs you might like.

Next add the Pine Nuts.  They add a delicious, tasty and slightly nutty flavor to the tart!

Sprinkle with the remaining cheeses and your are almost ready for the oven.

Before popping in the oven, fold up your corners and edges a bit on the pastry…

In 30 minutes it will be golden and bubbling and the wonderful scents wafting from the kitchen will have your mouth watering.  But beware…those tomatoes are hot!