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.
Fresh Green Bell Peppers or Banana Peppers
Black pepper: Make sure to use freshly ground black pepper.
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.
Can you freeze the dough?
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.
Do you need to use cherry tomatoes?
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.
Do you need to use banana peppers?
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.
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.
Prep Time 1hr10mins
Cook Time 35mins
Total Time 1hr45mins
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.
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.
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