Last updated on September 23rd, 2021
This summer has yielded the best-tasting and reddest tomatoes I’ve seen in recent memory. I had to share the best tomato tart recipe using this batch of tomatoes from the farm stand.
With just a few pantry staples, less than ten minutes of prep time, 20 minutes of cooking time, you’ll have a delicious, savory tart in around 30 minutes.
Tips & Tricks for making this recipe
- fresh, vine-ripened tomatoes
- phyllo dough
- melted butter
- red onions,
- shallot, very thinly sliced
- olive oil
- feta cheese
- dried oregano
- dried basil
These ingredients are simple and as mentioned before, pantry staple. If you can get still-warm tomatoes fresh from the garden, those taste the best. Vine-ripened or hothouse tomatoes also work well. Any variation of fresh tomatoes will work, so long as they are intact and… fresh. The melted butter and feta cheese keeps this dish squarely in the vegetarian category so it’s labelled as such, but feel free to omit both if you’re looking to maintain a strict vegan diet. I save adding the seasonings until after the tart is cooked, for maximum impact on flavor, but this is definitely to taste. You can also add red pepper flakes if you’re feeling like you need a little heat on this dish.
Preheat oven to 375 degrees F and line a 9 1/2 inch by 13 inch baking sheet with parchment paper. Rinse tomatoes thoroughly and slice horizontally, about one-half-inch thick. Set aside. Working quickly but carefully, unroll phyllo dough from package and spread out onto parchment paper.
Using a pastry brush, very gently sweep melted butter along all of phyllo dough from end-to-end, thoroughly coating.
Arrange tomato slices on phyllo dough in rows, leaving a one to two inch crust around all four sides of the pan. Sprinkle the top of the tomatoes with the thinly sliced red onions. Add the very thinly (or minced) shallots on top of the tomatoes and red onions, distributing evenly. Sprinkle the tablespoon of olive oil on top of the vegetables. Add the feta cheese.
Place baking sheet in center rack of oven and cook for 15-20 minutes, until crust turns a light golden brown.
Remove from oven, sprinkle with dried oregano and basil let cool for 5 minutes before cutting and serving.
Storage & Reheating Options
This tomato tart stores well, tightly covered in an airtight container for about 3 days in the refrigerator. To reheat, place on baking sheet, on parchment paper at 400 degrees for 4 minutes.
Microwave reheating is not recommended as this will make the phyllo dough soggy and unpleasant.
Alternately, you can reheat this dish in the air fryer if you have one. Simply preheat the air fryer to 400 degrees on the “air crisp” setting, and place an individual slice onto a piece of parchment paper and set it in the air fryer basket for 3-4 minutes, or until the tart has heated to your liking.