Whipped Feta & Greens Tart
This Whipped Feta & Greens Tart comes together fast with store-bought puff pastry and bright, herby whipped feta. Perfect for a light dinner or brunch.
Ingredients
- 1 sheet puff pastry (approximately 250 grams), thawed
- 200 grams feta cheese, crumbled
- 120 grams cream cheese, softened
- 2 tablespoons olive oil
- 1 clove garlic, finely chopped
- 1 small red onion, thinly sliced
- 150 grams mixed greens (spinach, kale, Swiss chard), stems removed and roughly chopped
- 150 grams cherry tomatoes, halved
- 0.5 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
- 1 tablespoon fresh parsley, chopped, for garnish
- 1 tablespoon fresh dill, chopped, for garnish
Instructions
- Preheat your oven to 200°C (400°F).
- Unroll 1 sheet puff pastry onto a baking sheet lined with parchment paper. Score a 2 cm border around the edges with a knife, being careful not to cut all the way through the pastry. Prick the inner area of the pastry all over with a fork.
- Bake the puff pastry for 10-12 minutes, or until lightly golden. Remove from the oven and carefully press down any puffed-up areas within the scored border. Set aside.
- While the pastry bakes, prepare the whipped feta. In a food processor, combine 200 grams crumbled feta cheese and 120 grams softened cream cheese. Process until smooth and creamy, scraping down the sides as needed. Set aside.
- Heat 2 tablespoons olive oil in a large pan or skillet over medium heat. Add 1 clove finely chopped garlic and 1 small thinly sliced red onion. Cook for 3-4 minutes until softened and fragrant.
- Add 150 grams roughly chopped mixed greens to the pan. Cook, stirring occasionally, for 3-5 minutes until the greens have wilted. Stir in 0.5 teaspoon dried oregano. Season with salt and black pepper to taste. Remove from heat.
- Spread the whipped feta mixture evenly over the par-baked puff pastry, staying within the scored border.
- Spoon the sautéed greens and onion mixture over the whipped feta. Arrange 150 grams halved cherry tomatoes on top of the greens.
- Return the tart to the oven and bake for another 15-20 minutes, or until the pastry is golden brown and the tomatoes are slightly softened. Let cool for a few minutes before slicing.
- Transfer the tart to a serving platter. Garnish with 1 tablespoon fresh chopped parsley and 1 tablespoon fresh chopped dill. Serve warm.