INGREDIENTS
1 sheet puff pastry, thawed
1 egg, beaten
4oz feta cheese
1/4 cup plain Greek yogurt
2tbsps EVOO plus more for serving
1 clove of garlic
1 small onion (I prefer to caramelize the onion in advance)
2-3 heirloom tomatoes- sliced 1/4'' thick
Flaky salt, to taste
Black pepper, to taste
Crushed red chili flakes, to taste
2tsps capers, rinsed
INSTRUCTIONS
STEP 1
Preheat oven to 425F; place one sheet of puff pastry onto a parchment-lined baking sheet. Use a rolling pin to smooth out creases if necessary. Score a 1'' border around the edge of the sheet using a knife- DO NOT CUT ALL THE WAY THROUGH THE PASTRY. Then, using a fork, prick holes over the center within the scored border. Brush the entire sheet of pastry with an egg wash.
STEP 2
Place the puff pastry in the oven to back for about 15 minutes. Meanwhile, add feta, Greek yogurt, olive oil, and garlic in a blender and blend until smooth and aerated. Transfer to a bowl.
STEP 3
Once the pastry has finished baking, use a spoon to press the centre of the pastry down to create a recessed area, making sure to leave the 1'' border untouched.
STEP 4
Spread over the whipped feta, top with caramelized onions, and follow with the slices of tomatoes on top. Season the tomatoes with a generous sprinkle of flaky salt, fresh cracked black pepper, and chili flakes. Finish with the capers, dill and a drizzle of EVOO.
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