Spring Tart with Whipped Feta, Snap Peas and Radish
Ingredients
- 1 package puff pastry
- 8- ounce block feta drained
- ¾ cup plain Greek yogurt
- Zest of 1 lemon
- 1 small clove garlic
- 2 cups sugar snap peas thinly sliced on the bias
- 1½ cups radish thinly sliced, preferably on a mandoline
- 2 tablespoons roughly chopped fresh mint
- Olive oil
- Black pepper to taste
Instructions
- Roll the thawed puff pastry out into a 9- by 12-inch rectangle. Transfer to a sheet pan lined with parchment paper and fold over a ½-inch border on all sides. Bake the puff pastry according to the package.
- In a food processor, combine feta, yogurt, lemon zest and garlic. Process until smooth.
- Add the sliced snap peas, radish and mint to a small bowl. Drizzle with olive oil. Crack black pepper over the mixture and toss.
- Allow the puff pastry to cool. Using a spatula or knife, spread the feta over the puff pastry. Top the pastry with the vegetable mixture. Drizzle with more olive oil and serve.
