This tart has been a favorite for years, so I can’t believe it’s taken me so long to write about it. Basically it’s a flaky and buttery crust, filled with juicy tomatoes, feta and olives. It doesn’t get more simple than that! I frequently make it for lunch (or rather several lunches, as it’s enough to last a couple of days) with a big green salad. Or it’s great party food! The tomatoes caramelize a little, the feta adds creaminess, and the olives give just the right amount of salt. I took this picture before it went in the oven…when it comes out it’s just a little browned and giving off a scent of thyme and butter! Yum! Eat warm or at room temperature!
Feta and Tomato Tart
Pate Brisée Tart Crust:
1 1/2 cups whole wheat flour
1 cup all-purpose flour (if you don’t like the whole wheat, use 2 1/2 cups all purpose)
1 tsp. salt
2 sticks (1 cup) cold unsalted butter
about 1/4 cup ice water
In a food processor, pulse the flour with the salt and sugar. Cut the butter into little pieces and pulse into the flour until everything resembles a course meal. Add a little bit of water and pulse. You want the dough to come together without being sticky, so don’t add too much water. Remove from the food processor, shape into a ball and rest in the fridge for at least one hour.
Roll out a disk of dough that is larger than your 9″ tart pan and line the pan with it. Cut off any overhanging dough.
Bake for 7-8 minutes in a pre-heated oven at 350 degrees. Remove from oven and set aside.
For the Tart:
A variety of tomatoes. I used a pint of mixed cherry tomatoes for color and 3-4 plum tomatoes.
6 oz. of your favorite feta
1/2 -3/4 cup pitted, sliced kalamata olives
1 tblsp. fresh thyme
3 tblsp. olive oil
Cut the cherry tomatoes in half and the grape tomatoes into bit-sized pieces. Arrange in the tart crust with the cut side up. Sprinkle the feta over the top, then the olives. Take the thyme of the stem and scatter that evenly over everything. Drizzle olive oil over the tart and finally season with a few turns of black pepper.
Bake 25-30 minutes, or until the crust is browning and the feta gets golden edges.