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Fresh Heirloom Tomato and Whipped Feta Tart

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A quick and easy summer tart featuring a flaky crust, creamy whipped feta filling, and vibrant heirloom tomatoes, perfect for brunch, light dinners, or picnics.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ½ teaspoon salt
  • 8 tablespoons (113g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 7 ounces (200g) feta cheese, crumbled
  • ½ cup (120ml) cream cheese, softened
  • 2 tablespoons olive oil (extra virgin, fruity)
  • 1 teaspoon lemon juice, fresh
  • Freshly ground black pepper, to taste
  • 3–4 medium heirloom tomatoes, sliced
  • Fresh basil leaves, torn (about ¼ cup)
  • 1 tablespoon olive oil, for drizzling
  • Flaky sea salt, to finish
  • Optional: 1 teaspoon balsamic glaze

Instructions

  1. Make the Tart Crust: In a food processor, combine 1 ¼ cups (160g) flour and ½ teaspoon salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs (about 8-10 short pulses). Slowly add ice water, 1 tablespoon at a time, pulsing between, until the dough just comes together (3-4 tablespoons). Wrap the dough in plastic and chill for at least 30 minutes.
  2. Prepare the Whipped Feta Filling: While the dough chills, place the crumbled feta and softened cream cheese in a bowl. Using an electric mixer, whip them together with 2 tablespoons olive oil and 1 teaspoon lemon juice until smooth and creamy, about 2-3 minutes. Season with black pepper to taste.
  3. Roll Out the Dough: After chilling, lightly flour your surface and roll the dough into a 12-inch circle. Carefully transfer it to your tart pan, pressing it into edges and trimming any excess. Poke the bottom a few times with a fork to prevent bubbling.
  4. Bake the Crust: Preheat oven to 375°F (190°C). Place parchment paper over the crust and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake an additional 10 minutes or until golden brown. Let cool completely.
  5. Assemble the Tart: Spread the whipped feta evenly over the cooled crust. Arrange the sliced heirloom tomatoes on top, overlapping slightly. Tear fresh basil leaves over the tart, drizzle 1 tablespoon olive oil and sprinkle flaky sea salt. Add a drizzle of balsamic glaze if desired.
  6. Serve: Let the tart sit at room temperature for 10 minutes before slicing. Slice into wedges and enjoy immediately.

Notes

Keep everything cold when making the crust to ensure flakiness. Do not overwork the dough. Bake the crust fully before adding the filling to prevent sogginess. Pat tomato slices dry if very juicy. Whip feta with cream cheese for a light, mousse-like texture. Let tart sit at room temperature before serving for best flavor. Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently in oven to regain crispness.

Nutrition

Keywords: heirloom tomato tart, whipped feta tart, summer tart, easy tart recipe, fresh tomato tart, savory tart, vegetarian tart

Find it online: https://crispcraving.com/fresh-heirloom-tomato-and-whipped-feta-tart-easy-recipe-for-summer-meals/