Ingredients:

  • 12 large garlic cloves, peeled and thinly sliced
  • 3 tbsp extra virgin olive oil
  • 0.5 tsp flaky sea salt
  • 1 tsp fresh rosemary, finely minced
  • 8 oz feta cheese, crumbled
  • 0.25 cup Greek yogurt
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh chives, minced
  • 1 unit lemon, zested
  • 0.5 tsp cracked black pepper
  • 250g pre-rolled puff pastry sheet, cold
  • 1 large egg
  • 1 tsp water
  • 1 tsp honey

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place the olive oil and sliced garlic in a small skillet over medium-low heat. Cook for 5 minutes, stirring occasionally, until the garlic is translucent and tender. Stir in the rosemary for the last 30 seconds until fragrant. Immediately remove from heat and strain, reserving both the toasted garlic and the infused oil.
  3. In a food processor, combine the feta, Greek yogurt, lemon zest, black pepper, and 1 tablespoon of the reserved garlic-infused oil. Process until velvety and smooth (about 2 minutes). Fold in the fresh parsley and chives by hand.
  4. Unroll the puff pastry onto a parchment-lined baking sheet. Use a knife to lightly score a 1/2 inch border around the edge, being careful not to cut all the way through
  5. Spread the whipped feta mixture evenly within the scored border. Spoon the softened garlic and all the infused oil over the feta layer.
  6. Beat the egg with 1 tsp of water to create an egg wash. Brush the edges of the pastry with the wash. Bake at 400°F (200°C) for 20 minutes or until the pastry is golden brown and shattered-crisp. Drizzle with optional honey before serving.