1 tsp dried oregano or 2 tsp chopped fresh oregano leaves; thyme and rosemary would work too
1 clove large garlic clove peeled
1 tbsp olive oil or reserved oil from tomatoes plus more to loosen if needed
to taste Salt and freshly ground black pepper or red pepper flakes to taste
2 packages packages puffed pastry leave in fridge overnight to thaw
1 yolk egg yolk beaten with 1 tsp water (for egg wash)
1 tbsp tbsp sesame or poppy seeds to sprinkle (optional)
6 oz feta crumbled
2 oz cream cheese cold is fine
1/3 cup olive oil
2 tbsp lemon juice
to taste salt coarse or kosher
to taste Freshly ground black pepper
Equipment
food processor
12-inch round plate or bowl
parchment paper or reusable baking mat
pastry brush
oven
refrigerator
freezer
knife
Directions
Blend filling ingredients in a food processor until finely chopped and spreadable. Mixture will be thick. Thin with more olive oil if needed. Adjust seasonings to taste. Set aside. Heat oven to 350 degrees. Roll first puffed pastry package flat on parchment paper or baking mat into a 12-inch circle. Use a 12-inch round plate or bowl to mark size for a clean cut. Repeat with second dough, setting one aside in the fridge until needed. Place first round on parchment- or nonstick mat-lined baking sheet. Spread with filling, leaving a 1-inch edge. Dab edges with water and place second round on top. Set a small glass upside down in the middle. Cut away from glass in quarters. Cut through each quarter again, making 8 strips, and again, making 16 strips, and once more for 32 “rays” of pastry. If pastry feels soft, freeze for a few minutes to firm. Remove glass. Twist each strand a few times, then brush with egg yolk beaten with water. Sprinkle with seeds, if desired. Bake for 30 to 35 minutes until golden brown. Make whipped feta dip: Blend dip ingredients in a blender or food processor until smooth. Adjust seasonings to taste. Transfer tart to serving platter, let cool for 10 minutes. Serve with dip.