Tomato Tart

5 from 8 votes

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!

Prep Time1 10

Cook Time35

Total Time1 45

Course: Appetizer, Dinner, Snack

Cuisine: Italian

Keyword: tomato tart

Servings: slices

Author: Katerina Petrovska

Equipment

Ingredients

For the Pie Crust:

2½ cups all-purpose flour
pinch of salt
16 tablespoons (2 sticks) unsalted butter cold and cut into pieces
¼ cup cold water

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