Tomatoes are one of my all-time favorite foods, I have liked them since I was young. This recipe is one of my favorite ways to use the summertime tomatoes that I grow in my garden. Sometimes though, in the winter, I just really need that taste of summer and I always go back to this quick delicious recipe! I have some leeks growing in my garden currently and I thought that using one of the smaller ones would work great for this recipe.

Ingredients

2 medium tomatoes (mine were on the vine) and 2-3 cherry tomatoes, sliced
1 small leek, finely chopped
Feta cheese crumbles
1 TBSP fresh herb combo, finely chopped – I used some thyme and oregano I have growing in my garden but basil would work great too!
Olive oil
Salt and Pepper
1 sheet puff pastry. I let mine sit out for about 30 min at room temperature for it to thaw slightly

Preheat the oven to 400°F.
Place the puff pastry sheet on a sheet of parchment paper on a cookie sheet. I like to roll the sheet of pastry out with a rolling pin to make the surface a little slightly bigger.
Using a knife, lightly trace a border about an inch from the edge around the sheet of pastry. Be sure you don’t cut completely through the pastry.
Lightly brush the sheet of pastry with some olive oil.
Sprinkle the chopped leek inside the cut rectangle you traced on the pastry trying to keep them inside it as best you can. I placed the leeks under the tomatoes mostly because they are raw and if they are on top there is a possibility for them to burn.
Place the slices of tomato inside the rectangle. I didn’t really overlap these ones that much but you’re free to do so!
Sprinkle the top of the tomatoes with feta cheese, oregano/thyme mixture, salt, and pepper. Drizzle with Olive Oil.
Bake for 30 minutes or until the pastry border is puffed up and golden brown in color.

My favorite way to serve this in the summer is with a simple green salad dressed with olive oil, lemon juice, salt and pepper. This morning though, I served it with an over easy egg and enjoyed it for my breakfast!