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)!
- 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
- 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.
- 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!
This meal has 33 reviews
I used half a package of puff pastry (so 8.5 oz) and doubled the feta. I'm dieting, so I erred on the side of less carbs. It was the right amount of food for our family (2 adults, 2 kids) tonight, but if I weren't dieting I would use 17 oz puff pastry, and possibly quadruple the feta. :) I sliced the tomatoes in the food processor so they were SUPER thin. My kids loved it and loved helping cook it. We rolled our little squares up and ate them like little tacos.
Very easy and came out better than I expected. My kitchen smelled like an Italian pizzeria. It was awesome! As with the other CookSmarts puff pastry recipes, I used the whole package (17 oz instead of 10 oz) and doubled the feta and still felt like I could eat two servings.
Simple and easy to make
Quick and easy and great summer flavors, but the puff pastry was too light for tomatoes, even though I slow roasted them first to take out some of the juice. Needed a heavier crust to support all that goodness.
Perfect in every way. Made this dairy free by using a plant based cashew herb cheese.
Used home made pizza dough from the freezer which made this super quick and easy. Very tasty too.