Olive, tomato & feta tart
Discover the delightful flavors of this Olive, Tomato & Feta Tart recipe. Made with juicy tomatoes, tangy olives, crumbly feta cheese, and a crisp homemade crust, this savory tart is perfect for any occasion. Simple ingredients, exquisite taste!
- 26 Mar 2025
- Cook time 30 min
- Prep time 20 min
- 2 Servings
- 8 Ingredients
The Olive, Tomato & Feta Tart is a delightful and savory dish that combines the rich flavors of Mediterranean ingredients. This tart makes for a perfect appetizer or a light meal, capturing the essence of fresh tomatoes, salty olives, and creamy feta cheese. Whether you're hosting a dinner party or looking for a new recipe to try, this tart is sure to impress.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a tart pan.
- In a large bowl, combine the flour and a pinch of salt (optional).
- Cut the butter into small pieces and add it to the flour. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the water, one tablespoon at a time, mixing until the dough comes together. You may not need the entire amount of water.
- Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for 15-20 minutes to chill.
- While the dough is chilling, wash and chop the tomatoes. Place them in a bowl and set aside.
- Pit and slice the olives. Crumble the feta cheese and set both aside.
- In a small bowl, mix the olive oil with the chopped fresh thyme.
- On a lightly floured surface, roll out the chilled dough to fit your tart pan, or roll it into a rough circle if using a baking sheet. Aim for about 1/4-inch thickness.
- Transfer the dough to the prepared tart pan or baking sheet, pressing it gently into the pan if using one. Trim any excess dough edges if necessary.
- Evenly spread the chopped tomatoes over the bottom of the crust, followed by the sliced olives.
- Drizzle the olive oil and thyme mixture over the tomatoes and olives.
- Sprinkle the crumbled feta cheese evenly on top.
- Place the tart in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the tomatoes are tender.
- Once baked, remove the tart from the oven and let it cool slightly.
- Slice and serve warm or at room temperature.
Tips:
- Use ripe tomatoes to ensure a rich and flavorful tart.
- Chill the butter before incorporating it into the flour to achieve a flaky crust.
- If possible, use pitted olives to save time during preparation.
- Pre-bake the crust for 10 minutes before adding the filling to prevent a soggy bottom.
- Sprinkle some additional fresh thyme on top just before serving for an extra burst of flavor.
This Olive, Tomato & Feta Tart is not only delicious but also relatively simple to make. The combination of fresh ingredients and flaky crust makes it a winner for any occasion. Enjoy this tart warm or at room temperature, and pair it with a crisp green salad for a complete meal. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 520 grams |
| Energy | |
| Calories 870kcal | 44% |
| Protein | |
| Protein 22g | 15% |
| Carbohydrates | |
| Carbohydrates 80g | 24% |
| Fiber 7g | 19% |
| Sugar 6g | 6% |
| Fat | |
| Fat 60g | 67% |
| Saturated 27g | 89% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 440ug | 49% |
| Choline 44mg | 8% |
| Vitamin B1 0.44mg | 37% |
| Vitamin B2 0.52mg | 40% |
| Vitamin B3 3.24mg | 20% |
| Vitamin B6 0.48mg | 29% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 0.97ug | 40% |
| Vitamin C 27mg | 30% |
| Vitamin E 2.16mg | 14% |
| Vitamin K 20ug | 17% |
| Minerals | |
| Calcium, Ca 420mg | 32% |
| Copper, Cu 0.48mg | 54% |
| Iron, Fe 6mg | 51% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 380mg | 30% |
| Potassium, K 700mg | 21% |
| Selenium, Se 27ug | 51% |
| Sodium, Na 1090mg | 73% |
| Zinc, Zn 3.22mg | 29% |
| Water | |
| Water 350g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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