Roasted Cherry Tomato and Feta Tart (#1320)

Appetizers Tarts Main Vegetarian
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For The Shell

  • 1 cup All-Purpose Flour or half whole wheat pastry and half all-purpose flour
  • 1/2 cup Cornmeal
  • 1 Tbsp Thyme freshly chopped
  • 1/2 tsp Salt
  • 2 tablespoons Unsalted Butter chilled and cut into small chunks
  • 4 tablespoons Olive Oil or canola oil
  • 2 1/2 tablespoons Water iced, or a little more as needed
  • 3 tsp Lemon Juice

For The Filling

  • 4 1/2 cups Cherry Tomatoes or grape tomatoes
  • 2 tablespoons Extra-Virgin Olive Oil
  • 2 cloves Garlic minced
  • 1/8 tsp Salt And Black Pepper to taste
  • 1 1/2 tsp Dijon Mustard
  • 1 cup Feta Cheese crumbled
  • 1/4 cup Black Olives pitted and sliced
  • 1/4 cup Sundried Tomatoes drained and chopped
  • 2 large Eggs
  • 1/2 cup Milk
  • 1 Tbsp Thyme freshly chopped
  • 4 tablespoons Basil leaves, freshly chopped


  1. Add both of the flour, cornmeal, thyme and salt into a food processor, pulse until well mixed.
  2. Add the butter and olive oil, pulse until the mixture starts to resemble a coarse meal.
  3. Add the ice water and lemon juice, pulse until just starts to form into a dough.
  4. Remove the dough onto a lightly floured cutting board, knead for a few minutes until the dough forms.
  5. Place the dough into the tart pan coated with cooking spray or greased with butter.
  6. Press over the bottom and up sides until the dough fits into the tart pan completely.
  7. Prick the bottom with a fork.
  8. Freeze for 20 minutes.
  9. Bake in a preheated 400°f oven about 20 minutes until the shell is just golden and the edges start becoming brown.
  10. Remove from the oven and allow to cool on a wire rack.
  11. Meanwhile add the tomatoes, oil, garlic, salt and pepper into a medium bowl, toss until well coated.
  12. Spread the tomatoes in a single layer onto a large baking sheet.
  13. Roast in the 400°f oven until slightly charred and shrivelled, about 25 minutes.
  14. Remove from the oven and let cool on the baking sheet.
  15. Brush the bottom of baked shell with mustard.
  16. Add feta cheese, black olives, sun-dried tomatoes, eggs and milk into a bowl, whisk until well mixed.
  17. Pour the mixture over the bottom.
  18. Place the roasted tomato on top and drizzle the juice from the baking sheet over the tomatoes.
  19. Top with the remaining 1/4 cup of cheese and thyme leaves.
  20. Bake the tomato tart in the centre of 400°f oven until the fillings are puffed and started to brown, tomatoes are hot and the cheese starts to become brown in spots, 25 to 30 minutes.
  21. Remove from the oven and cool on a wire rack for at least 20 minutes.
  22. Serve warm, at room temperature or chilled with some basil leaves sprinkled on top.
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