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
Very tasty! And lovely—would be nice for serving to guests.
I made with crescent dough......not good
The serving sizes were very small. I followed the recipe for 4 servings exactly, but the tart was barely enough for 2 servings, let alone 4. The calorie count listed for the 1 serving of puff pastry was equivalent to what would have been 2 servings according to the recipe, so something doesn’t match up. The tart itself was tasty (used more garlic) and the salad was refreshing.
Very tasty, but the puff pastry made it a little heavy without being super filling. I think I would’ve liked to bulk up the salad somehow.
So I'm not sure if it really counts that I "made this" as we made a lot of substitutions - husband forgot to pick up puff pastry so we made it with tart shells instead. Did the rest as usual but added in eggs to make it more like a quiche. Was delicious! And it seems like it was more filling than it would have been without the egg.
Loved the salmon with garlic oil and tomatoes. The cucumber salad was nothing special, however. Will make the salmon again!