Tomato and Green Chile Tart

Tomato and Green Chile Tart



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.