Recipe: Vegetable Pesto Puff Pastry Tart

Ingredients

• 1 pound tomatoes (about 3 medium), halved and cut into 1/4-inch-thick half moons
• 2 medium zucchini or summer squash (about 10 ounces), cut into 1/4-inch-thick rounds
• 1 teaspoon kosher salt
• 1 (14- to 17-ounce) package frozen puff pastry (preferably all butter), thawed in the refrigerator
• 1/2 cup basil pesto, at room temperature
• 2 1/2 ounces feta cheese, crumbled (about 1/2 cup)
• 1/4 teaspoon red pepper flakes
• Freshly ground black pepper

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