Feta Tapenade Delight in Sunburst Pastry

Feta Tapenade Sunburst Pastry Delight

Inspired by a plethora of YouTube recipes, this delightful dish features a creamy feta dip inspired by the wonderful Ina Garten. Yesterday, I sent a picture of this creation to a friend, who humorously mentioned her husband mistook it for a chocolate treat on its way to our get-together. This is a perfect moment to highlight a crucial fact: your puff pastry can be filled with an array of delicious fillings, as long as they are spreadable and not overly watery.

On the savory side, I concocted a vibrant blend of sun-dried tomatoes (a nostalgic nod to the 80s!), kalamata olives, fragrant oregano, and garlic, topped with a dreamy whipped feta dip that is just irresistible. For a milder flavor twist, consider using basil pesto or any garlic-herb mixture, potentially enhanced with a sprinkle of sharp cheese, walnut pesto, or whatever your culinary imagination dreams up. If you're leaning towards something sweet, think about incorporating jam, Nutella, melted chocolate, almond butter, and a sprinkle of cinnamon-sugar or nuts—perhaps with a decadent dark chocolate dipping sauce for extra indulgence.

My puff pastry packages weighed 1 pound each; the brand I normally adore (DuFour) usually offers 14-ounce packages. If yours are smaller, you might end up with a 10 to 11-inch circle while having a bit of filling leftover. As a side note, I included 1 tablespoon of parsley for some color, but it barely adds to the flavor, so feel free to omit it if you prefer.

Ingredients

• 1/2 cup sun-dried tomatoes in oil, drained
• 1/3 cup pitted kalamata olives
• 1 teaspoon dried oregano or 2 teaspoons fresh oregano leaves (thyme and rosemary also work well)
• 1 large garlic clove, peeled
• 1 tablespoon olive oil (or the reserved oil from sun-dried tomatoes, plus more to thin as needed)
• Salt and freshly ground black pepper or red pepper flakes to taste

Pastry Assembly

• 2 packages puff pastry (thaw overnight in the fridge)
• 1 egg yolk mixed with 1 teaspoon water (for the egg wash)
• 1 tablespoon sesame or poppy seeds for sprinkling (optional)

Feta Dip

• 6 ounces feta, crumbled
• 2 ounces cream cheese (cold is acceptable)
• 1/3 cup olive oil
• 2 tablespoons lemon juice
• Coarse or kosher salt, to taste (adjust, as 1/2 teaspoon can be too salty depending on your feta)
• Freshly ground black pepper

Preparation Steps

Start by preparing the filling: Combine all filling ingredients in a food processor and blend until finely chopped and spreadable. The mixture should remain thick; if necessary, you can thin it out with additional olive oil, but avoid making it too liquidy. Season to taste and set aside.

Preheat your oven to 350°F (175°C).

Now, let's assemble the tart: Roll out the first package of puff pastry on a large piece of parchment paper or a reusable baking mat into a 12-inch circle. Use a plate or bowl of the same size to guide your cutting. Repeat this process with the second sheet, placing it in the refrigerator until needed.

Lay the first round of puff pastry on a baking sheet lined with parchment or a non-stick mat. Spread the filling evenly, leaving about 1 inch from the edge. Moisten the edges with water and gently place the second round on top. Using a small glass turned upside down, mark the center without cutting through it. Cut away from the glass, dividing the pastry into quarters, then further slice each quarter into strips until you have 32 “rays” emanating from the center. If the pastry becomes too soft to handle, simply pop the tray in the freezer for a few minutes to firm it up.

Remove the glass, then lightly press down in the center of each ray to help prevent breakage and twist each strand gently a few times. Beat the egg yolk with 1 teaspoon of water and brush it over the pastry, sprinkling with seeds if desired.

Bake for 30 to 35 minutes, or until the pastry turns golden brown and beautifully crisp.

Meanwhile, whip up the feta dip: Blend together all dip ingredients until smooth, adjusting the seasonings to your liking. Transfer into a serving bowl.

Once the tart is finished baking, let it cool on the baking sheet for about 10 minutes before moving it to a serving platter. Break off the pastry rays and dip them into the whipped feta. Enjoy, and repeat as often as necessary!