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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