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Spring Tart with Whipped Feta, Snap Peas and Radish

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Course Main Course

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.