Rustic Tomato Tart with Green Peppers and Feta Cheese

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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

5 from 1 vote
tomato tart

Rustic Tomato and Green Pepper Tart with Feta Cheese

8 8 8
WW Freestyle: 20
Prep Time1 hr 10 mins
Cook Time35 mins
Total Time1 hr 45 mins
Rustic Tomato and Green Pepper Tart with Feta Cheese
Course: Appetizer/Dinner
Cuisine: Italian
Servings: 6 slices
Calories: 248


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.
Nutrition Facts
Rustic Tomato and Green Pepper Tart with Feta Cheese
Amount Per Serving
Calories 248 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g10%
Cholesterol 11mg4%
Sodium 149mg6%
Potassium 332mg9%
Carbohydrates 45g15%
Fiber 2g8%
Sugar 3g3%
Protein 8g16%
Vitamin A 835IU17%
Vitamin C 46mg56%
Calcium 82mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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11 Responses
  1. MaryAnn Coy

    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!

  2. Terra

    I think your daughter is simply adorable! I am going to miss the farmers markets here, there is something wonderful about eating local, fresh grown produce:-) Your tart looks really fresh, and delicious:-) Hugs, Terra

  3. Nami | Just One Cookbook

    Hi Kate! How cute… kids assume a lot of things in their lifestyle are same as others. My kids did similar things, but they grow up so fast, Kate, I don’t even remember what they did… Enjoy those cute moments, because you get busier and you forget things. Ana will be okay. She will need her time, especially you were with her all the time before. My son only made his “best friend” on 2nd year, and until then he just played with everyone (but you know, not real play play). Once he had the best thing, he was so looking forward to going to school. Be patient, she’s testing out things in her way on her pace. 🙂 Good luck, mama! Now this tart is a gorgeous one. I always prefer rustic style than oily kind. 🙂

  4. Dilovely

    Yummm! Looks awesome. I was just reading “The Colour of Tea” by Hannah Tunnicliffe and it has a pivotal scene involving a tomato tart that I imagined just like this – and was just wishing for a recipe…

  5. Becky

    Ana is a cutie for sure. It won’t be long, before she won’t want to leave preschool at the end of the day. Your Tomato Tart is the perfect way to celebrate her first day of preschool.

  6. Sylvie @ Gourmande in the Kitchen

    Aw, I’m sure she’ll be loving school very soon once she gets used to it, it’s always hard to get adjusted to something new.

  7. Sabrina Modelle

    This looks so amazing. I definitely would like to have a bite of it. Yesterday, I tortured myself, I made a tomato, corn, and onion tart, but I had to give it away to Stephanie of Desserts for Breakfast. I didn’t even get to have a bite. So I can’t stop looking at tomato tarts, and yours just looks beautiful. It’s been a long time since we’ve been in contact. I hope you are well. Your blog looks fantastic.

  8. Kristy

    Hang in there Kate! Ana will start to have fun soon enough! Love the story. She’s a cutie. 🙂 This tart looks fabulous. I’m making something similar this week. I may adapt with some of your ideas. 🙂

  9. Ramona

    LOL… what a darling little girl you have. Of course everyone should speak Macedonian and English. I probably thought the same thing when I was her age and spoke mostly Sinhalese. I thought if you added an “S” to any Sri Lankan word it would become English. 🙂

    Love the Tomato Tart. I didn’t grow tomatoes this year… and I miss the bounty of them. Your garden sounds amazing. 🙂

  10. Mardi@eatlivetravelwrite

    I’m big into the “rustic” tarts myself recently and anda finally found a pastry recipe that works for me! Your tomato and feta looks amazing!

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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