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Tomato and Feta Cheese Tart - photo 1
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Tomato and Feta Cheese Tart

Pikantne Snacks Vegetarian Dishes 90 min Medium 15 wyświetleń ~28.97 PLN - (0)
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Description

A light, flavorful tart with a crumbly crust, creamy filling made from cream and eggs, and juicy cherry tomatoes with salty feta. The dish combines a crispy, buttery base with a creamy center and fresh, slightly tangy tomatoes, while additions like olive oil, garlic, and oregano give it a Mediterranean character. The tart is perfect as an elegant appetizer for New Year's Eve 2025 — cut into small pieces, it is convenient for serving to guests, looks great on a platter, and can be served warm or at room temperature. Visually, it features a golden edge, red halves of tomatoes, and white chunks of feta, decorated with green basil leaves.

Składniki (14)

Servings:
8
  • Wheat flour 250 g
  • Butter 125 g
  • Egg 3 szt.
  • Cold water 30 ml
  • Feta cheese 200 g
  • 18% cream 200 ml
  • Cherry tomatoes 400 g
  • Olive oil 30 ml
  • Garlic 2 ząbki
  • Dried oregano 2 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Black olives 50 g
  • Fresh basil 1 pęczek
💰 Szacowany koszt dania: ~28.97 PLN (3.62 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Shortcrust pastry

1

Prepare the ingredients for the dough: sift 250 g of flour into a large, cool bowl. Cut the butter (125 g) into cubes about 1 cm — it must be cold. Add 1 g of salt (1 pinch) to the flour.

Ingredients: Wheat flour, Butter, Salt
Use a large bowl and a sharp knife to cut the butter; alternatively, use a grater for cold butter to speed up the process.
2

Rub the butter into the flour: use two knives, a pastry cutter, a food processor with a dough attachment (pulsing), or your fingers. Work quickly until the mixture resembles coarse crumbs the size of pea grains (5-8 minutes by hand or 1-2 minutes in a food processor).

Ingredients: Wheat flour, Butter
If you're doing it by hand, don't warm the butter with your fingers for too long — quick movements are key. The 'pea' consistency means the dough will be crumbly after baking.
3

Add 60 g of egg (1 egg) and 30 ml of cold water. Gently mix with a fork or spatula just until combined — do not knead for too long. The dough should start to come together into a crumbly but cohesive disc. Shape into a disk, wrap in plastic wrap, and chill in the refrigerator for 30–45 minutes.

Ingredients: Egg, Cold water, Salt
Use a plastic or silicone spatula; if the dough is too dry, add 5 ml of water at a time. Do not knead excessively — over-kneading causes the dough to become tough.

Filling

4

Preheat the oven to 200°C (top-bottom). Prepare the filling: cut 400 g of cherry tomatoes in half. Peel and finely chop 10 g of garlic (2 cloves). Crumble 200 g of feta into small pieces.

Ingredients: Cherry tomatoes, Garlic, Feta cheese
Use a sharp knife and a cutting board; place the tomatoes cut side up later — they bake more nicely and lose less juice.
5

In a medium bowl, whisk 120 g of eggs (2 eggs) with 200 ml of 18% cream using a fork or whisk until you achieve a smooth, light yellow mixture. Add 30 g of olive oil, 2 g of dried oregano, 2 g of black pepper, and 3 g of salt (3 pinches). Mix until combined — the mixture should be uniform and slightly frothy.

Ingredients: Egg, 18% cream, Olive oil, Dried oregano, Black pepper, Salt
Use a whisk to thoroughly combine the cream with the eggs — this will ensure a creamy, smooth consistency of the filling.

Assembly and Baking

6

Remove the chilled dough from the refrigerator. Lightly dust the work surface with flour, roll out the dough into a circle with a diameter of about 30 cm (for a tart 24–26 cm) — roll from the center outward, turning the dough a quarter turn every few rolls to maintain an even shape. Transfer the dough to the tart pan (diameter 24–26 cm, preferably with a removable bottom), press it into the sides, trim the excess, and create an even edge. Prick the bottom with a fork every 1–2 cm.

Ingredients: Wheat flour, Butter, Egg
Use a silicone pastry mat or dust with flour if the dough is sticky. You can roll the dough onto a rolling pin for easier transfer. A 24–26 cm tart pan with a removable bottom makes it easier to take the tart out.
7

Line the bottom of the pan with parchment paper and add weights (special ceramic balls or dry beans/rice). Bake 'blind' for 15 minutes at 200°C, until the edges start to brown slightly. Remove from the oven, carefully take out the paper with the weights, and bake for another 8–10 minutes until the bottom is dry and lightly golden.

Ingredients: Wheat flour, Egg
Use baking weights (ceramic balls or dry beans). If you don't have them, pour in dry rice — do not use wet ingredients. The dough should be well pricked with a fork before placing the weight on it.
8

Reduce the oven temperature to 180°C. Evenly spread the crumbled feta (200 g) over the pre-baked base, then arrange the halved cherry tomatoes cut side down to create a decorative pattern. (Additionally, you can add 50 g of black olives halved for extra flavor and decoration). Slowly pour in the egg and cream mixture, being careful not to overflow the dish — the mixture should reach about 2–3 mm below the edge.

Ingredients: Feta cheese, Cherry tomatoes, Black olives, Egg, 18% cream, Olive oil
Pour the mixture slowly and watch the level; if it overflows, wipe the edges. Arrange the cherry tomatoes cut side up to prevent them from releasing too much juice during baking.
9

Place the tart in the oven and bake for 25–30 minutes at 180°C. The pastry is ready when the top is lightly browned and the center is set (a gentle shake of the pan — the center should only slightly wobble, but not be liquid).

Ingredients: Egg, 18% cream
If the top is browning too much, cover it with aluminum foil for the last 5–10 minutes. Check with a toothpick — it should come out moist but not coated with raw batter.

Decoration

10

After baking, remove the tart and let it cool on a rack for 10–15 minutes — this makes slicing easier and stabilizes the filling. Before serving, lightly drizzle with a spoonful of olive oil and garnish with fresh basil (optional bunch of 30 g). Cut into 8 pieces and serve warm or at room temperature.

Ingredients: Olive oil, Fresh basil
Use a sharp, long knife to cut the pieces; gently rotate the tart so the pieces come out evenly. Additionally, you can serve with balsamic sauce in a small bowl.

Fun Fact

💡

Tarts and quiches originate from French and Mediterranean cuisine; the simplicity of the ingredients (dough, eggs, cream, vegetables, cheese) makes this dish suitable for both everyday meals and festive feasts.

Best for

Sylwester 2025 Przyjęcie koktajlowe Spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the tart on a wooden board or a porcelain platter, cut into small portions. It pairs wonderfully with a glass of white wine or lightly sparkling prosecco. For a flavor contrast, you can serve mini bowls of olives, spicy chutney, or reduced balsamic sauce.

🥡 Storage

Store the tart in the refrigerator for up to 48 hours, covered with foil or in a container. Reheat in the oven for 8–10 minutes at 160°C or in the microwave for 1–2 minutes (less time to avoid softening the crust). Do not freeze the entire tart with tomatoes — tomatoes lose their texture after thawing.

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