Summer tarts for a beach picnic. I used Dufour puff pastry as my base for both. One has feta cheese that I creamed with a few splashes of cream to make into a paste. Then layer on grilled artichoke hearts and fresh thyme. Drizzle of olive oil. The other one has a pesto layer, then sliced heirloom tomatoes (salted and rested on paper towels first), Buratta and salumi. For both, after you roll out, score a boarder around the edges, top, egg wash the edge. Oven 425 for 15 minutes, then lower temp to 375 for another 25 mins.