Fresh Tomato Feta Tart

We are just about at the end of summer which can only mean one thing: time to clear out the garden! There’s still some time left for things to grow but I find myself more and more looking for ways to use up my tomatoes, herbs and zucchini. You see, I live in a state where it can switch from hot to cold in a matter of one day and I don’t want to miss out on any of the vegetables that I’ve worked so hard to grow this summer! I grew some heirloom tomatoes in my garden this summer and their colors were the inspiration for this beautiful Fresh Tomato Feta Tart.

If you’re like me and you have tomatoes coming out of your ears, here are some quick and delicious recipes to please your family as they head back to school:

Tomato Wedge Salad – A twist on a classic salad recipe

Chickpea, Cucumber and Kale Tomato Cups – The perfect option for Meatless Monday meals

Spaghetti with Tomato, Kalamata Olives and Feta – Pasta never tasted so fresh

Caprese French Bread Pizza – A simple Friday night meal

Tortellini Summer Salad – This salad uses more than just the tomatoes from your garden

With Labor Day coming up you may want to consider this Fresh Tomato Feta Tart as an appetizer option. It’s really easy to make and turns out beautifully with an array of different tomatoes. I would actually consider serving the feta cheese spread as a dip for chips or vegetables too!

If you’re a tomato lover like myself, you’ll want to be sure to get your fill before the summer harvest is over. It won’t be long before you’re browsing the aisles of your grocery store picky up mealy tomatoes and wishing you had eaten more of your garden fresh tomatoes before the fall! What are some of the ways that you like to use up your summer crop of tomatoes?

Fresh Tomato Feta Tart

Serves 4-6 | Finish in 20 minutes

This Fresh Tomato Feta Tart is the perfect dish to serve as an appetizer and a great way to use up your summer tomato bounty!


  • 3-4 Heirloom Tomatoes, in varying colors and sizes
  • 1 tsp. Kosher Salt
  • 1 sheet Frozen Puff Pastry, thawed according to the package directions
  • 4 oz. Cream Cheese
  • 2 cloves Garlic, peeled and grated
  • 1 tsp. Litehouse® Freeze Dried Oregano
  • 1 tsp. Litehouse® Freeze Dried Thyme
  • 1/2 tsp. Coarsely Ground Black Pepper
  • 3/4 c. Heavy Cream
  • 1/2 c. Litehouse® Simply Artisan Reserve Feta Cheese Crumbles
  • 1 tbsp. Extra-Virgin Olive Oil


  1. Line a large platter or two with 6 or 7 paper towels each. Slice the tomatoes into 1/2-inch-thick slices, place them on the paper towels, and sprinkle with the salt. Set aside.
  2. Arrange a rack in the middle of the oven and heat to 425°F. Line 1 rimmed baking sheet with parchment paper or a Silpat and set aside.
  3. While the tomatoes are draining, place the chilled puff pastry on the first baking sheet and unfold it gently. Thoroughly poke the dough evenly with the tip of a sharp small knife, about 48 times.
  4. Completely cover the puff pastry with another sheet of parchment paper or a second Silpat. Place a second baking sheet on top of the parchment paper and bake until the pastry turns a pale brown on the edges, 10 to 12 minutes.
  5. Remove the top baking sheet. Bake until golden-brown and crisp on top, being careful not to overbake, 3 to 5 minutes more. Set the pastry aside to cool while you make the feta spread.
  6. Place the cream cheese, garlic, oregano, thyme, and pepper in a medium bowl. Using a handheld mixer, mix on medium speed until combined. Add the cream and mix until fluffy, about 2 minutes. Add the feta and mix until creamy, 2 to 3 minutes. Spread this mixture evenly on the tart crust.
  7. Gently pat the tomatoes well with dry paper towels. Top the cheese mixture with the tomatoes salted-side down, arranging them in a single layer. The pastry will deflate somewhat. Drizzle with olive oil and cut into pieces and serve immediately. This tart is best when it is eaten the same day that it was made.

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