Thanksgiving Sides: Cumin and Feta Tart

From Take Back Your Table!

Easiest Tomato Cumin and Feta Tart

Summer means, ripe, red, sweet, juicy, tomatoes. I am always looking for new and easy ways to showcase them when they are at their peak. This tart can be made in a matter of 5 minutes and the ingredients are basic enough that you can always have them on hand.

Frozen puff pastry is one of your best friends in the kitchen. Since it’s frozen, it’s always there waiting for you and your last minute, unexpected guests. Trust me, make this tart and you are gonna look like a Rock Star in the kitchen and don’t we all just yearn to be Rock Stars (well, maybe that’s just me)?

Easiest Tomato Cumin & Feta Tart

1 sheet (1/2 pkg) puff pastry (make sure it’s puff pastry and not filo dough)
1 pint of grape tomatoes, cut in 1/2 (or about 1 1/2 cups of whatever tomato looks the best at your market that day, cut small)
1 teaspoon salt
2 tablespoons extra virgin olive oil, plus more for greasing baking sheet
1/2 teaspoon cumin seeds, toasted (optional)
1/4 c Parmigiano Reggiano or feta cheese (or use both like I did)
1 tablespoon, parsley or basil, chopped

Preheat the oven to 400 degrees.

Lightly grease a large baking sheet and set aside.

In a large bowl combine, cut grape tomatoes, salt, pepper and olive oil and toss gently to coat.

Unfold 1 sheet of puff pastry and prick all over with a fork. Using a small sharp knife, gently score a small border around the perimeter of the pastry. Sprinkle with toasted cumin seeds. Arrange the tomatoes and cheese on the pastry, staying within the scored border.

Bake for 20-25 minutes or until golden brown.

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