Ingredients

• 1 sheet puff pastry, thawed
• 1 egg, beaten
• 6 oz feta cheese
• 1/4 cup greek yogurt
• 2 tbsp olive oil
• 1 garlic clove
• 2 tbsp fresh dill, chopped
• 2-3 heirloom tomatoes, sliced into quarter inch rounds
• 1/2-1 cup cherry/grape tomatoes, sliced in half
• 1-2 tsp capers
• 1 medium onion, caramelized
• salt and pepper

Preheat the oven to 425 degrees. Using a rolling pin, gently smooth out the creases on one sheet of puff pastry. Score a 1 inch border around the edge of the sheet using a knife. Do not cut all the way through. Next prick holes all over the center using a fork. Then brush the entire sheet with egg wash. Bake about 15 minutes. It should be puffed and golden. While that is baking, prepare the whipped feta. Add feta cheese, greek yogurt, olive oil, garlic and dill to a food processor. Process until combined and smooth. Set a side. Once the puff pastry is finished baking, take the back of a spoon and press down the center. Top the center with the feta mixture and then the caramelized onions.

 

Now arrange your tomatoes on top. We used an assortment of tomatoes that we found at the local farmers market. Season the tomatoes with salt and freshly cracked pepper. Garnish with more dill, capers and a drizzle of olive oil.

Dig in!