Preheat oven 350.
Use the recipe here: https://smittenkitchen.com/2015/12/feta-tapenade-tarte-soleil/
Filling; Blend in Cuisinart until spreadable but not liquid
3/4 cup sundried tomatoes in oil, drained
3/4 teaspoon dried oregano or 2 teaspoons chopped fresh oregano leaves; thyme and rosemary would work too
1 tsp Aleppo pepper
1 large garlic clove, peeled
1/4 c goat cheese or feta
1 tablespoon olive oil or reserved oil from tomatoes, plus more to loosen if needed
Salt and freshly ground black pepper or red pepper flakes to taste
Assembly
2 packages puffed pastry
1 egg yolk beaten with 1 teaspoon water
1 tablespoon sesame or poppy seeds to sprinkle (optional)
Dip
6 ounces feta, crumbled
2 ounces cream cheese, cold is fine
1/3 cup olive oil
2 tablespoons lemon juice
Coarse or kosher salt, to taste (changed from 1/2 teaspoon, which could be overkill if your feta is very salty)
Freshly ground black pepper
Assembly
Roll out pastry to about 14" diameter; spread filling over it, fairly thin; avoid outer 1".
Wet that outer 1" annulus slightly, and place a second (oversize) piece of pastry over it and seal the edge. Then cut the second piece to a circle too.
Beat
1 egg yolk
1t water
and brush it onto the tart. Chill for 5 min or so.
Mark a circle-center with a small cup or shot-glass. Then cut rays to N, E, S, W, then NE, NW, SE, SW. Then divide each remaining ray into three equal-sized rays. The ideal tool for this is a rolling pizza-cutter, NOT a knife. Even better probably is a 1" rolling-disk cutter like the ones used for sewing.
Then "twist" the rays.
Smitten kitchen says to use two full twists. I use one full twist (i.e., two half-twists) on each "ray".
To make twisting the "rays" easy, chill the whole thing a bit.
You get a really nice pattern if you twist alternate rays in opposite directions.
If it gets messy, try chilling some more.
Bake for 30 to 35 minutes, until golden brown.
Cool on baking sheet for 10 minutes