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Rustic Tomato and Feta Tart Recipe

Rustic Tomato and Feta Tart recipe


This is a yummy tart with tomatoes, feta cheese, and herbs. It has a crust made from flour and butter. You put cheese, herbs, tomatoes, and more on top. Then you bake it until it's golden.


500 g ripe tomatoes
1 tbsp balsamic vinegar
150 g feta cheese
1 tbsp fresh oregano leaves
1 tbsp fresh basil leaves
100 g Kalamata olives, pitted
1 small red onion
250 g all-purpose flour
100 g cold butter, cubed
1 egg
1 tbsp milk
1/2 tsp salt
1/2 tsp black pepper


Preheat your oven to 200°C.
Slice the tomatoes into 1 cm thick slices and lay them out on a baking sheet. Drizzle with balsamic vinegar and sprinkle with a pinch of salt and pepper. Roast in the oven for 10 minutes to remove excess moisture.
While the tomatoes are roasting, prepare the pastry dough. In a food processor, combine the flour, butter, and 1/2 tsp of salt. Pulse until the mixture resembles breadcrumbs.
In a small bowl, beat the egg with the milk. Set aside 1 tbsp of the egg mixture for later. Add the rest to the food processor and pulse until a dough forms. If the dough is too dry, add a tsp of cold water.
Turn the dough out onto a floured surface, shape into a disk, and wrap in cling film. Chill in the fridge for 20 minutes.
Crumble the feta cheese and set aside. Chop the oregano and basil leaves. Slice the red onion thinly. Pit the olives if not already pitted.
Roll out the chilled pastry into a 30 cm diameter circle, about the thickness of a coin. Place on a sheet of baking parchment.
Spread the crumbled feta cheese over the pastry, leaving a 5 cm border. Sprinkle the chopped herbs, then layer the roasted tomatoes, olives, and onion slices on top.
Fold the edges of the pastry over the filling to create a crust. Brush the crust with the reserved egg mixture.
Transfer the tart, on the parchment, to a baking tray. Bake for 40 minutes, or until the crust is golden brown, turning the tray halfway through.
Let the tart cool for 20 minutes before serving. Enjoy with a side of mixed greens.

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