Vegetable Pesto Puff Pastry Tart

thekitchn.com

Robin Read King

1 pound tomatoes (about 3 medium), halved and cut into ¼-inch-thick half moons

2 medium zucchini or summer squash (about 10 ounces), cut into ¼-inch-thick rounds

1 teaspoon kosher salt

1 (14- to 17-ounce) package frozen puff pastry (preferably all butter), thawed in the refrigerator

½ cup basil pesto, at room temperature

2 ½ ounces feta cheese, crumbled (about ½ cup)

¼ teaspoon red pepper flakes

Freshly ground black pepper

Directions at thekitchn.com

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