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Overhead view of a tomato tart on a serving dish, with two slices cut out, and one on the dish.

Tomato Tart

Katerina | Diethood
This rustic tomato tart is loaded with tomatoes, peppers, and feta cheese, on top of a homemade pie crust. It's restaurant-quality, but easy to make at home!
Servings : 8 slices
Prep Time 1 hour 10 minutes
Cook Time 35 minutes
Total Time 1 hour 45 minutes

Ingredients
  

For the Pie Crust:
For the Filling:
  • 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

Instructions
 

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

Notes

  • 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. 

Nutrition

Calories: 398 kcal | Carbohydrates: 34 g | Protein: 7 g | Fat: 26 g | Saturated Fat: 16 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 73 mg | Sodium: 170 mg | Potassium: 259 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 1344 IU | Vitamin C: 34 mg | Calcium: 92 mg | Iron: 2 mg

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
Keyword: savory tart recipes, tart crust recipe, tomato tart, tomato tart recipe