Looking to use up those garden-fresh tomatoes? Here’s a spin on flatbread that will have you reaching for another slice.

Prep time: 30 minutes
Cook time: 40 minutes
Serves 4

Ingredients:

  • 2 lbs. tomatoes, thinly sliced
  • 1 sheet frozen puff pastry, thawed according to package directions
  • ¾ cup crumbled feta
  • ¼ small red onion, thinly sliced
  • 1 large egg, lightly beaten
  • Kosher salt
  • Freshly ground black pepper
  • Pinch of crushed red pepper flakes
  • Extra-virgin olive oil, for drizzling

Directions:

  • 1

    Preheat oven to 400°F with a rack in the middle position.

  • 2

    Arrange tomatoes on a paper towel-lined baking sheet. Sprinkle generously with salt and let sit for 10 minutes. Pat dry with paper towels.

  • 3

    Lightly coat a large baking sheet with nonstick cooking spray. Unfold thawed puff pastry and place it on the prepared sheet. Prick with a fork all over, leaving a ½-inch border around the edges.

  • 4

    Top dough with tomato slices, overlapping as necessary and avoiding the border. Sprinkle feta and onions on top then season with salt, pepper and red pepper flakes.

  • 5

    Brush edges with beaten egg before baking for 40 minutes.

  • 6

    Drizzle with olive oil before serving.

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