Creamy Feta and Tomato Tart

inAppetizer Recipes, Breakfast Recipes, Brunch Recipes, French Recipes, Holiday & Dinner Party Recipes, Recipes, Side Dish Recipes, Vegetable Recipes, Vegetarian Recipes
  • YIELDS | 4-6 SERVINGS
  • PREP TIME | 10 MINS
  • COOK TIME | 15-20 MINS

This tart is seriously gorgeous, easy to make, and a perfect way to highlight summer’s luscious tomatoes. The feta, lemon, and garlic make a delicious cream to perfectly complement the ripe, sweet, and slightly acidic tomatoes.

Ingredients

Tart Filling

  • 1 1/2 pound tomatoes, sliced, patted dry with paper towels
  • 1 sheet puff pastry, store-bought, thawed or homemade Pate Brisee
  • 2 cloves garlic, minced
  • Zest from one lemon, plus the juice
  • 1 cup cubed feta, not crumbles*
  • 1-2 tablespoons olive oil, plus more to drizzle
  • Salt and freshly ground pepper
  • Basil, thyme leaves, or chopped chives for garnish, optional

Instructions

Assembling & Baking Tart

  1. On a floured surface, roll out one sheet of puff pastry or dough into a 12-inch square. (If making a circular tart, place the tart pan on top of the dough and trace a knife around the pan, leaving 1 inch around the pan.)
  2. Place the pastry on a parchment-lined baking sheet or tart pan of choice and bake for 5 minutes. It will be slightly puffed. (If using Pate Brisee, follow the instructions for blind baking and proceed to the next step.)
  3. While the pastry bakes, make the feta spread by adding the feta cubes, garlic, lemon zest and juice to a high-speed blender of food processor.
  4. Turn the machine on low to medium and drizzle in the olive oil until it reaches a creamy consistency. Add a few cranks of freshly ground pepper and Kosher salt to taste.
  5. Spread the feta mixture onto the bottom of the tart and then layer the tomatoes, slightly over lapping them.
  6. Sprinkle with Kosher salt and fresh black pepper. Bake 20 minutes and until edges are puffed and golden.
  7. Remove from the oven and let cool for a few minutes. Garnish with basil, thyme leaves, or chopped chives and a drizzle of olive oil.

Notes

* Crumbled feta tends not to melt well. For this recipe, it’s better to use cubed feta.