Tomato and Green Chile Tart
- 1 sheet puff pastry
- 1 tsp olive oil
- 2 heirloom tomatoes, sliced
- 1/2 cup 505 Southwestern Hatch Valley Green Chile
- Pinch sea salt
- Pinch black pepper
- 1/4 cup crumbled feta cheese
Roll puff pastry out into a large rectangle. Place on baking sheet lined with parchment paper. Brush puff pastry with olive oil.
Spread 505SW Hatch Valley Green Chile over the puff pastry, leaving about an inch border.
Arrange tomatoes on top of Green Chile. Add pinch of salt and pepper over tomatoes.
Top with crumbled feta. Fold edges over the sides of the puff pastry forming a crust.
Bake at 400 degrees for about 15 minutes, or until crust is golden brown.