Southern tomato pie is good and all but have you tried...

Bringing back one favorite recipes from last summer! So many of you made this tomato tart and tagged me, and with heirloom tomatoes at their peak, it’s the perfect time to make it again. If you tried it last year, tell me in the comments! I’d love to know if it’s become part of your summer recipe rotation. ❤️ Tomato Tarte with pistachio whipped feta ✨puff pastry ✨1 egg ✨pistachio whipped feta (recipe below) ✨tomatoes ✨chopped pistachios ✨salt and pepper ✨evoo ✨optional hot honey for drizzling 1. Preheat your oven to 400°F. 2. Spread the puff pastry on a baking sheet. 3. Score the pastry about an inch away from the edge to form a rectangle. 4. Lightly press a fork throughout the inner rectangle and brush with egg wash 5. Bake the pastry for 25-30 minutes, until fully cooked. 6. Remove the pastry from the oven and lightly press down the center with a spoon. 7. Spread whipped feta over the pressed pastry. 8. Layer tomato slices on top. 9. Add crushed pistachios, salt, and pepper. 10. Drizzle with olive oil and hot honey Enjoy! Pistachio whipped feta ✨8 oz feta ✨4 oz cream cheese ✨1 oz Parmesan cheese ✨1/4 cup pistachio ✨1 small garlic clove ✨2 Tablespoons evoo ✨2 Tablespoons lemon juice (about 1 whole lemon) ✨1 Tablespoon honey ✨splash of milk (optional for thinner consistency) Blend all ingredients in a food processor. If you’re using a blender you may need to use extra milk to thin it out. I def recommend using a food processor if you have it for a less runny consistency. #TomatoTart #HeirloomTomatoes #SummerRecipes #PuffPastry #WhippedFeta