Tomato and Feta Tartwith cucumbers
Store-bought puff pastry makes a quick and easy foundation for these summery, savory tarts.
Smarts: Any tomatoes will work for these tarts. Use heirloom, cherry, Roma, or a combination of tomatoes (bonus for using a variety of colors)!
Ingredients
- Puff pastry - 10 oz, thawed according to package directions
- Garlic - 2 cloves, chopped
- Oil, olive - 2 Tbsp
- Oregano, dried - 1 tsp
- Tomatoes, any type - 1 lb, thinly sliced
- Parchment paper - for baking
- Flour - 3 Tbsp
- Cheese, feta - 2 oz
- Cucumbers - 12 oz, chopped
- Vinegar, apple cider - 1 Tbsp
- Mustard, Dijon - 1 tsp
- Mint - 1 Tbsp, chiffonade
Nutrition Facts
Prep
- Puff pastry - Thaw according to package instructions. (Can be done 1 day ahead)
- Make garlic oil - (If prepping right before cooking, get oven heating before continuing with prep.) Chop garlic. Combine garlic, olive oil, and dried oregano. (Can be done up to 5 days ahead)
- Tomatoes / Cucumbers - Prep as directed. Store separately. (Can be done 1 day ahead)
- Cucumbers - Whisk together vinegar and mustard. Add cucumbers. Refrigerate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
- Mint - Chiffonade mint.
Make
- Heat oven to 400F / 204C.
- Line a sheet pan with parchment paper.
- Dust a countertop with flour. Unfold pastry onto floured surface and roll out into a 12” / 30 cm square (for 4 servings; adjust if customizing). (Note: Using a rolling pin or your palms, gently stretch the pastry into a square.)
- Transfer pastry to parchment-lined sheet pan.
- Brush garlic oil over top of pastry. Add tomato slices (it is okay if they overlap slightly). Crumble feta cheese on top.
- Bake tart until golden brown, 15 to 20 minutes.
- While tart bakes, toss cucumbers with mint. Season with some salt and pepper.
- Cut tart into slices. Serve with cucumbers on the side. Enjoy!
Nutrition Facts
Reviews
Ratings
33 reviews
I wouldn't call this a total Cooksmarts fail, but probably as close as I've come. The flavors were great, but even after being careful to drain all the juice off the tomatoes and baking quite a bit longer than the recipe called for, this ended up really soggy in the middle. The cucumber side was just ok, but neither the side nor the tart was very filling, so this ended up being pretty unsatisfying overall.
0 HelpfulEasy, but had fo cook it for much longer for the pastry to crisp up. The cucumbers were a little boring.
0 HelpfulNot sure how I did this wrong, but the puffed pastry under the tomatoes was super moist and doughy- it didn't hold together at all. It was delicious, but not something i would make again without some serous changes.Added some chickpeas and artichokes to make it more substantial- maybe it weighed it down too much?
0 Helpful