Feta Tapenade Tarte Soleil

Name: Feta Tapenade Tarte Soleil
Ingredients: Filling; 1/2 cup sundried tomatoes in oil, drained; 1/3 cup pitted kalamata olives; 1 teaspoon dried oregano or 2 teaspoons chopped fresh oregano leaves; thyme and rosemary would work too; 1 large garlic clove, peeled; 1 tablespoon olive oil or reserved oil from tomatoes, plus more to loosen if needed; Salt and freshly ground black pepper or red pepper flakes to taste; Assembly; 2 packages puffed pastry (leave in fridge overnight to thaw); 1 egg yolk beaten with 1 teaspoon water (for egg wash); 1 tablespoon sesame or poppy seeds to sprinkle (optional); Dip; 6 ounces feta, crumbled; 2 ounces cream cheese, cold is fine; 1/3 cup olive oil; 2 tablespoons lemon juice; 1/2 teaspoon coarse or kosher salt; Freshly ground black pepper

Feta Tapenade Tarte Soleil was pinched from <a href="http://smittenkitchen.com/blog/2015/12/feta-tapenade-tarte-soleil/" target="_blank">smittenkitchen.com.</a>

INGREDIENTS

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Filling

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1/2 cup sundried tomatoes in oil, drained

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1/3 cup pitted kalamata olives

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1 teaspoon dried oregano or 2 teaspoons chopped fresh oregano leaves; thyme and rosemary would work too

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1 large garlic clove, peeled

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1 tablespoon olive oil or reserved oil from tomatoes, plus more to loosen if needed

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Salt and freshly ground black pepper or red pepper flakes to taste

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Assembly

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2 packages puffed pastry (leave in fridge overnight to thaw)

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1 egg yolk beaten with 1 teaspoon water (for egg wash)

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1 tablespoon sesame or poppy seeds to sprinkle (optional)

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Dip

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6 ounces feta, crumbled

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2 ounces cream cheese, cold is fine

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1/3 cup olive oil

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2 tablespoons lemon juice

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1/2 teaspoon coarse or kosher salt

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Freshly ground black pepper

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