Our vegetable garden is just about empty. There’s a few cherry tomatoes still peaking through, and some zucchini waiting to be picked. The last of the big, juicy tomatoes ended up in this tart, as did the final sweet, green peppers.
I’m always sad to pick the last few veggies. Why must it all end?!?
This Rustic Tomato Tart with Green Peppers and Feta Cheese came about after my daughter, Ana, requested I make her a pizza to “celebrate” her first day at Preschool. Let me tell you, she was not celebrating. She is still crying. She is not liking this preschool thing. Not one bit. But, I’m not going to give up. She needs this.
One of the teachers told me that Ana walked up to her and said, “Mi se moka”, which is a cute way of saying, “I need to tinkle”, in Macedonian. The teacher thought my daughter was asking for a cup of Mocha. I thought, oh no, these people think I am giving coffee to my 3 year old. I said, “No, Miss, she was telling you that she needs to tinkle… I told Miss Peggy about it, and I wrote it down for her”. Apparently, this lady is the Kindergarten teacher and she did not get the Memo. 🙂
Ana knows how to say that she needs to go to the bathroom in English, but she thinks that everyone speaks both, Macedonian and English, just like her.
I’m still laughing about it. 🙂
I made this tart with my go-to pie crust, which I will share. Also, I used a simple pie pan, instead of a tart pan. I was going for a more rustic, my-grandma-made-it; she-lives-in-a-remote-Macedonian-village look. You know, where she wouldn’t have a tart pan because she can make it happen without one – ’cause she’s cool like that. 🙂
Another thing, the tomatoes were very juicy therefore I only used three, medium-sized tomatoes and a few cherry tomatoes – I didn’t want to end up with a soggy crust. If you like, and if your tomatoes aren’t as juicy, add more, or enough to cover the entire bottom of the crust.
- Food Processor
- 2½ cups flour
- pinch of salt
- 2 sticks of butter, cold
- ¼ cup cold water
- 3 to 4 medium-sized tomatoes, sliced to ¼-inch thickness
- 1 cup cherry tomatoes, halved
- 2 green banana peppers or bell peppers, sliced to ¼-inch thickness
- Olive Oil
- Kosher salt, to taste
- Pepper, to taste
- ½ cup crumbled feta cheese
- In the bowl of a food processor, pulse together flour and salt.
- Add butter and mix until it resembles a coarse meal.
- With the machine running, slowly add water and process until a dough comes together.
- Add more water if dough seems too dry.
- Divide the dough into two equal size balls and flatten into disks.
- Wrap each disk in plastic wrap and chill at least 1 hour before rolling out.
- Roll one of the pie crusts out on a floured surface and then place in a greased pie pan covered with parchment paper.
- Refrigerate the other disk of dough, or freeze it.
- Preheat oven to 425.
- Layer the bottom of the tart with tomatoes and green peppers.
- Drizzle with olive oil.
- Season with salt and pepper; don't use too much salt because feta cheese is salty.
- Sprinkle the crumbled feta cheese across the top.
- Put it in the oven and bake for 20 minutes.
- Reduce oven temperature to 375 and bake for an additional 15 minutes.
- Allow to cool for a few minutes before cutting.