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Rustic Tomato Tart with Green Peppers and Feta Cheese

Tomato and Green Pepper Tart with Feta Cheese via

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. 🙂

tomato tart 2

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.

Tomato Tart @diethood

tomato tart

Rustic Tomato and Green Pepper Tart with Feta Cheese

Katerina | Diethood
Rustic Tomato and Green Pepper Tart with Feta Cheese
5 from 1 vote
Servings : 6 slices
Prep Time 1 hr 10 mins
Cook Time 35 mins
Total Time 1 hr 45 mins


For the Pie Crust
  • Food Processor
  • 2 1/2 cups flour
  • pinch of salt
  • 2 sticks of butter , cold
  • 1/4 cup cold water
For the Filling
  • 3 to 4 medium-sized tomatoes , sliced to 1/4-inch thickness
  • 1 cup cherry tomatoes , halved
  • 2 green banana peppers or bell peppers , sliced to 1/4-inch thickness
  • Olive Oil
  • Kosher salt , to taste
  • Pepper , to taste
  • 1/2 cup crumbled feta cheese


For the Pie Crust (makes 2 pie crusts)
  • 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.
For the Filling
  • 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.


*** Prep Time includes 1 hour refrigeration time for the pie crust.


Calories: 248 kcal | Carbohydrates: 45 g | Protein: 8 g | Fat: 3 g | Saturated Fat: 2 g | Cholesterol: 11 mg | Sodium: 149 mg | Potassium: 332 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 835 IU | Vitamin C: 46 mg | Calcium: 82 mg | Iron: 3 mg | Net Carbs: 43 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Appetizer/Dinner
Cuisine: Italian
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11 comments on “Rustic Tomato Tart with Green Peppers and Feta Cheese”

  1. High have you ever had Greek Pizza? They seem to own about 80% of independent Pizza Shops in the US! Why do the Italians allow it I wonder? But what I was going to share is their use of Olive Oil. As soon as the crust is rolled out, they paint it with Olive Oil. Let it sit for a couple of minutes to form a film, then continue making the pizza, You could also slice up plum tomatoes, less juice more meat, so to speak. Their reasoning the film of Olive Oil, prevents a soggy crust. A yeast crust helps too. The elastic gluten helps contain the juice on the surface. You can still make it Tart style, just make it as a thin crust and mold it Tart style. Probably try this on my favorite Sicilian style crust. No salt & just a taste of feta, high blood pressure & cardiac issues. Your daughter will come to enjoy school. At least until she becomes a teenager! Then everything loved becomes despised! But it’s only 10 yrs! You will both survive! She will probably learn to back talk her teachers in Macedonian! Just because she can!

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