Ingredients

Yield: 6-8 servings

1 sheet frozen puff pastry (half of 17 1/4-ounce package), thawed
1 egg, beaten
8 ounces cream cheese, softened
1/4 cup purchased pesto
1/4 cup milk
5 medium tomatoes
1/4 cup fresh basil, chopped
2 tablespoons feta cheese, crumbled
Salt and pepper to taste

Directions

Preheat oven to 400 degrees F. Spray a large baking sheet with non-stick spray. Roll out pastry on a lightly floured surface to 14 X 11-inch rectangle. Trim edges to even. Cut a 1/2-inch strip from each side of the pastry to form a 13 X 10-inch rectangle; reserve strips to make a crust.

Transfer pastry to baking sheet. Brush edges with some of the beaten egg and attach reserved strips of pastry to create a border. Press gently to adhere. Brush entire rectangle and edges with remaining egg. Pierce bottom of pastry several times with fork. Bake about 15 minutes or until golden brown. Remove from oven and gently lift pastry to a cooling rack; cool completely. Reduce oven temperature to 350 degrees.

In a small mixing bowl beat cream cheese. Add pesto and milk. Spread cream cheese mixture carefully over bottom of pastry. Arrange tomato slices, overlapping decoratively on top of cream cheese mixture. Salt and pepper to taste. Sprinkle with fresh basil. Bake at 350 degrees F. for 20-25 minutes, or until tart has set up and there are no visible juices. (If not, the pastry will become soggy.) Remove from oven and sprinkle with crumbled feta cheese. Can be served hot or at room temperature.

Each serving contains 267 calories, 22g fat, 241mg sodium, 36mg cholesterol, 71% calories from fat.