Serves: 4-6 or 8-10 as an appetizer.
This recipe is a total showstopper, certified DELICIOUS and so easy to pull together. Use the below quantities as a guide, but know that there’s flexibility here. It can easily be made vegan - just leave off the feta and omit micro pesto (or make the pesto with plant-based cheese). Make sure to double check the puff pastry packaging to ensure proper thawing instructions, we recommend letting the pastry sleeve thaw in the refrigerator overnight for best results. The micro pesto is honestly SO delicious, make sure to make extra! You’ll be glad you did ;). We love adding extra fresh thyme alongside your Forward Greens pea shoots, it makes a beautiful garnish for finishing that also adds a major hit of flavor -- keep the fresh stems and leaves on and place in the center of your tart right before serving.
- 1 roll of frozen phyllo pastry, (~8 ounces / ½ pound) thawed according to the package directions
- ⅓ cup Awesome Arugula Pesto (see recipe)
- ½ medium red onion, thinly sliced
- 4-5 heirloom tomatoes, any type/size, sliced into ¼-½ inch rounds
- 3-4 stems fresh thyme, leaves removed + extra for optional garnish
- ¼ cup feta cheese
- 1 package (1.5 ounces / 42.5 ounces) Forward Greens Pea Shoots
- 1 cup olive oil, for brushing dough + finishing drizzle
- Flaky sea salt
- Preheat an oven to 400°F. Line a rimmed baking sheet or glass baking dish pan with parchment paper.
- When you are ready to begin building the crust, cut open your pastry sheets and unfold the package so it is open on a working space near you. Do not leave the phyllo sheets open on the counter when not actively using them, and if you need to walk away for any amount of time, simply roll the delicate paper sheets back over themselves to keep minimize exposure to the air. Begin to layer a few individual sheets directly onto the parchment paper and attempt to fill as much of the sheet pan as possible. Layering the pastry in sets of 1-3 sheets at a time, work to create a rectangular shape focusing on overlapping layers to prevent cracks in the middle. Beginning at the center and working out to the edges, use a pastry brush to coat each layer of the phyllo dough with olive oil, being sure to work the oil all the way out to the edges. Coating the pastry like this will moisten the dough to make it easier to work with and mold into the gallette shape as it tends to dry out and become brittle very quickly, coating with oil will also give you more flexibility with time as you work to make the filling of the dish.
- Next, prepare the micro pesto. Start by assembling the 2 packages of Awesome Arugula, parmesan cheese (or any plant-based or non-dairy hard cheese of your choosing), pine nuts, garlic, oil, lemon juice and salt. Blend all ingredients in a food processor until you have a vibrant, creamy pesto that viscous and pours easily. Transfer to an airtight container and store in the refrigerator until you need it.
- Next slice your heirlooms and red onion carefully, highlighting the beautiful textures of the tomatoes. You can cut them lengthwise and also widthwise to explore different cross sections of the tomatoes. The red onions should be nice and thin so they soften easily as the tomato juices cook in the tart.
- Now it's time to let your creativity shine and assemble the tart! Start with spreading the Awesome Arugula Pesto over the bottom, spreading into a roughly 10-12 inch circle/oval centered in the middle of your layered phyllo. Next, the red onion layer followed by the tomatoes. You may want to begin with less odd shaped slices of tomato on the bottom layer and save the most beautiful for the top as you create a mound that is about 2-3 layers thick.
- Carefully gather and pinch the first corner of the crust and fold onto itself, hugging the sides of the tomato mound, pinching back any flaps of dough that hide the view of your tomatoes. Brush with more oil if you need help getting it to stick. Much as you would with a galette pie crust, make large folds with the dough every 3-4 inches all the way around the edge of filling and gently pinching back any corners of dough to create an organic round shape with a nice big window to view the tomatoes. Brush oil on the outside of the tart and make sure all the dough has been covered to ensure even browning.
- To finish, sprinkle the tomatoes with feta cheese (optional), thyme, another drizzle of olive oil and some crushed, flaky sea salt lightly across the top. Finish by adding the thyme (optional) in the center. Bake until golden brown, about 20 minutes, checking halfway to rotate or ensure the delicate pastry is not over toasting. Option to broil at 425 for 8-10 minutes more, tenting the crust with a “wreath” of aluminum foil to make sure the feta and tomatoes are toasted and golden, but pastry does not burn.
- Remove from the oven, drizzle with a finish of olive oil and sprinkle with about ½ cups of Forward Greens pea shoot microgreens. Serve warm. Enjoy!
Recipe Curation & Photography by Christiann Koepke of the Norr Agency