Whipped Feta Heirloom Tomato Tarts are an easy appetizer made with puff pastry, whipped feta, and sweet heirloom tomatoes.
I hope you had a great weekend! The weather here was a little funky on Saturday but Sunday was absolutely gorgeous…think sunny skies and cooler sunny weather. It was totally worth sacrificing Saturday in exchange :).
My sister and her husband nailed their 10 mile race and we had so much fun cheering them on. Afterwards we stopped by the farmer’s market and guess what I saw for the first time this year…butternut squash! I don’t know if I’m ready for it yet.
We head out to go to the beach on Friday and I’m pretty excited for our summer vacation. After the week is over, I might be ready to begin to think about fall. Until then, I’m making the most of the tomatoes and other summery produce while we can get it.
Is it just me or does it seem like the tomatoes have been especially great this summer? Even my own garden is booming with cherry tomatoes and romas.
We’ve been eating lots of caprese salads, BLTs, and other goodies. When my sister asked me to bring a dish last week to a family get together, I decided to bring these Whipped Feta Heirloom Tomato Tarts and they were a hit.
And, if you still haven’t tried whipped feta…what are you waiting for?! It’s soooo good and makes a great appetizer.
Start by removing the puff pastry from the freezer and thawing for 20 minutes. In the meantime, preheat the oven to 400 degrees.
Once the puff pastry is thawed, use a cookie cutter or biscuit cutter to cut the circles. Use a size that will allow 12 rounds from the puff pastry sheet.
Place the rounds on a silpat and bake for 18-20 minutes until puffy and golden. Remove them from the oven.
While the puff pastry cooks, make the whipped feta. Combine the room temperature feta and cream cheese in a bowl. Beat until combined, then slowly stream in the whole milk. Sprinkle with salt to taste. Stir to combine.
Slice the heirloom tomatoes. Set aside.
Once the puff pastry rounds have cooled, place a small spoonful of whipped feta on top of each round. Top with an heirloom tomato slice and a small basil leaf.
Serve these at room temperature for a tasty, quick, and fresh summer appetizer.
- 1 sheet puff pastry, thawed
- 3-4 small heirloom tomatoes
- 4 oz block of feta, crumbled
- 2 tbsp whipped cream cheese
- 1 tsp whole milk
- basil leaves for topping
- Start by removing the puff pastry from the freezer and thawing for 20 minutes.
- In the meantime, preheat the oven to 400 degrees.
- Slice the heirloom tomatoes. Set aside.
- Serve these at room temperature for a tasty, quick, and fresh summer appetizer.
If you wanted to serve this in squares, you could bake the entire sheet of puff pastry and then top it with the feta and tomatoes before slicing it. You would need more tomatoes.