Nectarine and Feta Tart
Start the summer with a rustic freeform tart made with in-season nectarines and crumbles of feta cheese.
TOTAL TIME:1 hour
- â…“ cup heavy cream
- 4 oz. feta cheese
- Kosher salt
- Freshly ground black pepper
- Lemon juice, freshly squeezed, to taste
- 1 package (14 oz.) puff pastry, thawed
- All-purpose flour, for dusting
- 4 nectarines, pitted and cut into ÂĽâ€ś slices
- Olive oil, for drizzling
- 1 egg, beaten
- 1 Tbsp. mint, freshly chopped
Heat oven to 425Â° F. Pulse the heavy cream and half the feta cheese in a mixer until smooth. Season the feta cream to taste with salt, pepper and lemon juice. Use about â…“ teaspoon of lemon juice to start, adding more if desired.
Unfold the thawed puff pastry on a sheet pan lined with parchment paper. Dust the top of the pastry with flour.
Gently roll over the puff pastry with a rolling pin to smooth any creases and bumps from its packaging. Lightly score the pastry with a paring knife, but don’t go all the way through it. Keep the scoring 1â€ť away from the edges.
Spread the feta cream over the pastry, keeping within the 1â€ť border. Lay the nectarine slices on the feta cream; overlap the slices ÂĽâ€ť or less.
Crumble the remaining feta over the nectarines. Drizzle olive oil over the pastry and brush the edges with beaten egg. Place the tart in the oven.
Bake the tart for 12 minutes, or until the crust puffs and turns golden. Lower the oven temperature to 350Â° F and bake until the crust turns a dark golden brown, about 30 minutes. Take the tart out of the oven.
Garnish the tart with freshly chopped mint. Slice and serve immediately.