Heirloom Tomato, Feta & Thyme Pastry

By ltrodrigu

Ingredients

• 1 sheet frozen puff pastry (half of a 17-ounce package), thawed
• All-purpose flour, for dusting
• 1/2 cup crumbled feta cheese
• 5 medium tomatoes sliced
• 3 sprigs of thyme
• Kosher salt and freshly ground pepper
• Egg wash: 1 egg, 1 tbsp of water, beaten

Preparation

Step 1

Preheat the oven to 400 degrees F.

Unfold the defrosted puff pastry onto a floured piece of parchment paper and roll out into a 9-by-11-inch rectangle.

Score 1/2 inch in from the edge, all the way around, using a paring knife. Slide the pastry (on the parchment) onto a baking sheet. Poke the middle area all over with a fork.

Sprinkle crumbled feta in the middle area and arrange sliced tomatoes.

Drizzle with olive oil, thyme, kosher salt & pepper.
Tip: Brush the 1/2 inch edge with an egg wash (1 egg + 1 tbsp water, beaten) to make the edges a lovely golden brown.

Bake until golden brown, 20 to 25 minutes. Transfer to a rack and let cool completely.