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tomato and feta tart recipeMy sister has been on an eating and drinking tour of Northern California for the past 3 weeks.  To say that I am jealous would be a wee bit of an understatement.  Julia is a student at the Culinary Institute of America.  She is actually out here for a class.  My kind of class.  Vodka tastings, farm visits, restaurant tours, vineyards, breweries, caviar, factory tours.  Sounds like fun my idea of heaven if you ask me.

Anyway, she and her friend had a stop in Sacramento, and I was so happy to see her.  Rarely does anyone come out to visit me, so I was overjoyed when she told me that she wanted to have dinner at home instead of going out.  I love cooking for people and I love cooking for my family.  I was a bit intimidated honestly cooking for two CIA grads, so I decided to go simple.  I shopped at the farmers market and bought what looked good, I decided to let the ingredients shine.  I called my best friend and she laughed at me.  She said the intimidation I felt cooking for my sister is the same intimidation that she has cooking for me.  I think that is ridiculous, because she happens to be a great cook and I love eating at her house, but I guess in some way I could relate.

I was leafing through an Everyday Food and this recipe happened to be on the cover.  I knew that it would be perfect.  I planned on making a simple salad and calling it dinner.  I was telling my mom about my menu and she told me that it was no where near enough food for these two.  She told me to add a steak.  I laughed and she was indeed right.  These girls can eat.  My favorite quality in a girl if you ask me.

The tomatoes came from my garden as did the herbs that I used.  I really love being able to say that.

Thanks Julia and Chloe, I loved having you over for dinner!

tomato and feta tart

1 sheet puff pastry thawed
1 Tablespoon sour cream
1 teaspoon grainy mustard
salt and pepper
2 large onions
1 Tablespoon butter
3/4 pound tomatoes
2 ounces feta cheese
2 teaspoons fresh herbs (I used thyme and basil)

tomato and feta tart recipeIn a saute pan over low heat, caramelize the onions with the butter.  Cook over low heat until the onions are brown and soft.

tomato and feta tart recipeRoll out the puff pastry onto a floured surface.

tomato and feta tart recipePut the puff pastry on a parchment lined sheet pan.

tomato and feta tart recipeIn a small bowl, combine the sour cream, mustard and salt and pepper to taste.

tomato and feta tart recipeSpread the mustard mixture over the dough, fold the edges of the dough over to form a crust if you will.

tomato and feta tart recipeSpread a layer of the onions over the mustard mixture.  It acts like a barrier to prevent the crust from getting soggy.

tomato and feta tart recipeSlice the tomatoes.

tomato and feta tart recipeArrange the tomatoes over the onion crust.

tomato and feta tart recipeSeason with salt and pepper.

tomato and feta tart recipeBake in a preheated 400 degree oven, about 25 minutes or until the puff pastry is brown and crisp.  Have I mentioned that I lurve puff pastry.

tomato and feta tart recipeGet your feta and basil ready.  Wait until the tart cools down a bit before you the herbs and cheese on.

tomato and feta tart recipeTop with the feta and basil.  You can serve this tart in small pieces for an appetizer or as a main course with a small salad.  You can also play around with the cheese that you use, goat cheese would be great here too.

Tomato and Feta Tart

Ingredients

  • 1 sheet puff pastry thawed
  • 1 Tablespoon sour cream
  • 1 teaspoon grainy mustard
  • salt and pepper
  • 2 large onions
  • 1 Tablespoon butter
  • 3/4 pound tomatoes
  • 2 ounces feta cheese
  • 2 teaspoons fresh herbs (I used thyme and basil)

Instructions

  1. In a saute pan over low heat, caramelize the onions with the butter. Cook over low heat until the onions are brown and soft.
  2. Roll out the puff pastry onto a floured surface.
  3. Put the puff pastry on a parchment lined sheet pan.
  4. In a small bowl, combine the sour cream, mustard and salt and pepper to taste.
  5. Spread the mustard mixture over the dough, fold the edges of the dough over to form a crust if you will.
  6. Spread a layer of the onions over the mustard mixture. It acts like a barrier to prevent the crust from getting soggy.
  7. Slice the tomatoes.
  8. Arrange the tomatoes over the onion crust.
  9. Season with salt and pepper.
  10. Bake in a preheated 400 degree oven, about 25 minutes or until the puff pastry is brown and crisp.
  11. Get your feta and basil ready. Wait until the tart cools down a bit before you the herbs and cheese on.
  12. Top with the feta and basil. You can serve this tart in small pieces for an appetizer or as a main course with a small salad. You can also play around with the cheese that you use, goat cheese would be great here too.
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19 Responses to Tomato and Feta Tart

  1. I feel that same intimidation every time I cook for my mom! :) This tart is BEAUTIFUL and I imagine they loved it! I’m on a huge tart kick lately–posted a caprese one on my blog today that was delish!

  2. Megan says:

    This tart is so gorgeous and incorporates many of my favorite ingredients. You should be so proud of those tomatoes. They’re beautiful. I can’t wait to have a yard and a garden!

    • bakedbree says:

      I am very proud. In truth, they are my husband’s babies. He really turned into a gardener this summer. We don’t have a yard either, we use a community garden.

  3. yum! your green tomatoes really pop up against the crust. it’s gorgeous!

  4. Nicole says:

    This is my favorite recipe you have ever posted. I am going to beg Danny to make it for me. (He hates tomatoes!)

    • bakedbree says:

      thanks Nicole! I don’t like tomatoes either and I like this. I don’t mind a cooked tomato. But let’s be honest. I’ll eat just about anything sitting on some puff pastry.

  5. Lori says:

    Bree,
    I made this and it was devoured. I have one question, though. Except for the edges, the pastry was a little soggy. Do you have any suggestions on preventing this? I was thinking of trying it again but with plain cream cheese instead of sour cream. Would that work? Thanks. Love your site!

    • bakedbree says:

      I think that the cream cheese would have to be thinned out a bit too. Did you bake it long enough? That is the only other reason that I can think of. Sorry that it was soggy.

  6. Beautiful tart! I looks so delicious.. I only wonder if I can replace the feta with Avocado and some arugula…

  7. Anuwka says:

    Thank you very much for your receipt…I’ve made it today and it is splendid and tastefull!

  8. Susie says:

    My crust came out soggy too, even though I followed the recipe exactly . . . any suggestions?

    • bakedbree says:

      Maybe prebake the crust for a few minutes before you put the cream on it. Prick the crust with a fork and bake for a little bit and see how that works.

  9. Willfergus says:

    Awesome recipe, fresh and tasty. Thank you very much!

    Camasino Team

  10. [...] and Feta Tart September 8, 2010 By bakedbree 18 Comments If you're new here, you may want to subscribe to my RSS feed. Thanks for [...]

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