This tomato tart is savory, fancy, and so delicious. It’s loaded with tomatoes, peppers, and feta cheese and has a super flaky homemade crust.
Easy Homemade Tomato Tart With Feta Cheese
Like everybody in this world, I love pizza. 🍕 But sometimes, I want pizza flavors in a form that’s a little more elegant and a little less greasy. That’s when I make this exceptional tomato tart. It tastes similar to pizza, with lots of tomatoes, salty feta cheese, and tons of peppers. However, it’s a bit more refined, with tomato slices instead of tomato sauce, briny feta instead of greasy mozzarella, and a pie crust instead of pizza dough.
The pie crust is the star of this recipe. It’s so flaky and rich and works perfectly with robust tomatoes. It elevates this tomato tart into a fancy and luxurious meal, perfect for everything from dinner with your kids to a romantic date night. And don’t worry; it’s not even difficult to make, so you’ve got to try it. You don’t even need a tart pan!
Why You’ll Love This Rustic Tomato Tart
This is one of my favorite recipes, and I’m confident you’ll also be a big fan of it.
- Restaurant quality. Going out to eat is so much fun. But it’s not always a practical choice. It takes a lot of time and energy and can be pretty expensive. And sometimes you want to stay within the comfort of your own home. So I like to keep a few restaurant-quality recipes on hand for the days when I’m craving the food of a night out but don’t want to leave the house. This is one of those recipes. If you make this for a friend, partner, or family member, they’ll think it came from a restaurant. It’s that good, and it’s that fancy.
- Customizable. The flavors in this recipe work perfectly together, but you can easily change them up if you’d like. You can add pretty much anything that you want to this tomato tart, and it will be delicious. So if there are certain flavors you’re craving, this is a great recipe to play with.
- Flaky crust. The crust in this recipe is simply irresistible. It’s as flaky as any pie crust you’ve ever eaten. It’s worth making this tart for the crust alone!
What You’ll Need
Here are all the ingredients that you’ll need to make this upscale tomato tart. The recipe card at the bottom of the article has the exact measurements for each ingredient.
For the Crust:
- Flour: All-purpose flour works great for this recipe, but you can also use pastry flour if you have it.
- Butter: You want to use cold, unsalted butter for this recipe.
For the Topping:
- Tomatoes: Medium-sized tomatoes are best for this recipe.
- Cherry tomatoes
- Fresh Green Bell Peppers or Banana Peppers
- Olive oil
- Kosher salt
- Black pepper: Make sure to use freshly ground black pepper.
- Feta cheese
How to Make a Tomato Tart
Here’s how to make this simple, restaurant-quality savory tart.
- Mix the dry ingredients. Add the flour and salt together in a food processor.
- Add the butter. Put the butter into the food processor, and pulse until the mixture is coarse.
- Finish the dough. While the food processor runs, slowly add the water until the dough comes together and forms a ball.
- Divide. Portion the dough into two equally-sized pieces. Flatten the dough into disks.
- Chill. Cover the dough with plastic wrap and let it chill in the fridge for at least an hour.
- Roll the dough. Remove one of the dough disks from the fridge, and place it on a floured surface. Roll the dough out, then drape it over a pie pan that’s been covered with parchment paper. Keep the other dough disk in the fridge or freezer.
- Preheat. Turn your oven on to 425˚F.
- Add the veggies. Place a layer of tomatoes and peppers over the dough.
- Season. Drizzle olive oil over the veggies, then season with salt and pepper.
- Add cheese. Sprinkle feta cheese all over the veggies.
- Bake. Place the tart in the oven and bake for 20 minutes.
- Reduce the temperature. Drop the oven temperature to 375˚F and bake for 15 more minutes.
- Cool. Remove the tomato tart from the oven, and let it rest for several minutes before cutting into it.
Tips and Tricks
Here are a few tricks that you can use when you make this decadent tomato tart.
- Add more ingredients. This is an excellent recipe to tinker with, depending on what’s in your fridge or garden. You can add more veggies if you have them, and you can add fresh herbs like basil and thyme. You can add more traditional pizza toppings, like olives, onions, or cured meats. I love this recipe just as it is, but feel free to adjust it based on what you have around the house.
- Don’t use overly-juicy tomatoes. If possible, avoid using tomatoes that are super juicy. If the tomatoes are too juicy, they’ll make the pie crust soggy. Avoid tomatoes that are overly ripe, and stick with varieties that are firm and not too watery.
- Use ice water. Every pie crust recipe tells you to use cold water. The cold water helps keep the butter from melting, which makes the crust flaky instead of soggy and greasy. The colder, the better, so for best results, use ice water.
- Adjust the water. The amount of water you’ll need for the pie crust varies based on a lot of factors, namely the climate that you live in. Adjust the water in the crust until the dough comes together smoothly.
Here are some commonly-asked questions about this luscious tomato tart recipe.
Absolutely! This recipe only makes one tomato tart, but it makes enough dough for two tarts. The second disk of dough will last for 1 week in the fridge or for 6 months in the freezer. Keeping crust in the freezer is a great way to have easy savory or sweet pies anytime you want.
No, you do not. I like to use cherry tomatoes because the sweetness works so well with this recipe. But you can replace them with grape tomatoes, or even just use extra medium-size tomatoes.
If you don’t like heat, you can replace the banana peppers with green bell peppers. And if you do like heat but don’t have fresh banana peppers, you can use pickled ones.
Since this recipe is rich and has a fair amount of carbs, I like to serve it with a light and refreshing salad, or a side dish of veggies. Here are some of my favorite recipes to serve with tomato tarts.
- Green Goddess Salad
- Cabbage Cucumber Salad
- Lemon Kale Caesar Salad
- Crunchy Kale Quinoa Salad
- Mediterranean White Bean Salad
- Skillet Zucchini and Mushrooms
- Roasted Sweet Potatoes, Parsnips, and Carrots
How to Store Leftovers
- Any leftover tomato tart slices can be stored in an airtight container in the fridge for up to 3 days. However, the pie crust will get soggy over time, so I recommend eating leftovers within a day.
- You can also store unused pie crust dough in the fridge for 1 week.
Can You Freeze Tomato Tarts?
- Yes, you can freeze these tarts. Double-bag them in airtight plastic bags, and store them in the freezer for up to 3 months.
- Let them thaw in the fridge overnight to defrost, or reheat them in a 350˚F oven for 15 minutes. You can also freeze the leftover pie crust dough for up to 6 months.
More Easy Tomato Recipes
If your garden is overflowing with tomatoes like mine is every fall, then you’ve got to try some more of my favorite tomato recipes. Here are a few of them.
- Roasted Tomato Soup
- Tomato Burrata Salad
- Parmesan Tomato Chips
- Heirloom Tomato Salad
- Baked Eggs in Tomato Cups
- 2½ cups all-purpose flour
- pinch of salt
- 16 tablespoons (2 sticks) unsalted butter, cold and cut into pieces
- ¼ cup cold water
- 3 to 4 medium-sized tomatoes, cut into 1/4-inch thick slices
- 1 cup cherry tomatoes, halved
- 2 fresh green banana peppers or bell peppers, cut into 1/4-inch thick slices
- olive oil
- kosher salt, to taste
- fresh ground black pepper, to taste
- ¾ cup crumbled feta cheese
- In the bowl of a food processor, pulse together the flour and salt.
- Add the butter and continue to process until it resembles a coarse meal.
- With the machine running, slowly add the water and process until a dough comes together.
- Add more water if the dough seems too dry.
- Remove the dough from the food processor, divide it into two equally-sized balls, and flatten them into disks.
- Wrap each disk in plastic wrap and chill for at least one hour before rolling it out.
- Roll one of the pie crusts out on a floured surface, and then place it in a greased pie pan covered with parchment paper.
- Refrigerate or freeze the other disk of dough.
- Preheat your oven to 425˚F.
- Layer the bottom of the tart with tomatoes and green peppers.
- Drizzle with olive oil.
- Season with salt and pepper, but 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˚F and bake for an additional 15 minutes.
- Allow to cool for 10 to 15 minutes before cutting and serving.
- Dough: Use cold water and butter to make the pie crust. The cold water helps keep the butter from melting, which makes the crust flaky and buttery.
- Tomatoes: Try using firmer tomatoes. If the tomatoes are too juicy, they’ll make the pie crust soggy.
- Peppers: Any bell or banana peppers are good to use.
- You can add more toppings like olives, mushrooms, or even pepperoni.
- Prep Time includes 1 hour of refrigeration time for the pie crust.
- Store leftovers in an airtight container in the fridge for 3 days or in the freezer for 3 months.
- Store leftover pie crust dough in an airtight container in the fridge for 1 week or in the freezer for 6 months.
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.
17 comments on “Tomato Tart”
Looks so delish! I would love to make this!
My kids really loved it! Even the picky eaters approved it! Thanks for the recipe! I will definitely make it again!
I love this tart for a brunch get together!
This tomato tart looks so rich and tasty! Perfect as summer dish!
So juicy and super flavorful! I love tomatoes in the summer!
This is getting bookmarked! I want to make this so bad, but I’m waiting until our tomatoes come in! It’s going to be great. I love tomato tarts.
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!
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
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. 🙂
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…
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.
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.
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.
This is a gorgeous tart! I love tomatoes, especially cooked. I could go for this for lunch!
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. 🙂
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. 🙂
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!