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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. 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

  2. Avatar photo
    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. ๐Ÿ™‚ Good luck, mama! Now this tart is a gorgeous one. I always prefer rustic style than oily kind. ๐Ÿ™‚

  3. 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…

  4. Kate,
    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.

  5. Avatar photo
    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.

  6. Avatar photo
    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.

  7. Avatar photo
    Jenny @ Savour the Senses

    This is a gorgeous tart! I love tomatoes, especially cooked. I could go for this for lunch!

  8. Hang in there Kate! Ana will start to have fun soon enough! Love the story. She’s a cutie. ๐Ÿ™‚ This tart looks fabulous. I’m making something similar this week. I may adapt with some of your ideas. ๐Ÿ™‚

  9. 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. ๐Ÿ™‚

    Love the Tomato Tart. I didn’t grow tomatoes this year… and I miss the bounty of them. Your garden sounds amazing. ๐Ÿ™‚

  10. Avatar photo

    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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