Tomato-Feta Tarts

Tomato and basil, one of summer’s best flavor combinations, combine in Tomato-Feta Tarts, a savory tart that is perfect for teatime.

Tomato-Feta Tarts
Yield: 8 (4½-x-2½-inch) tarts • Preparation: 25 minutes • Bake: 10 minutes • Refrigerate: 30 minutes
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  1. 1 (14.1-ounce) package refrigerated pie dough (2 sheets)
  2. ½ cup mayonnaise, such as Hellman’s
  3. ½ cup plus 2 tablespoons crumbled feta cheese, divided
  4. ¼ teaspoon ground black pepper
  5. 2 tablespoons chopped fresh basil
  6. 1 cup red grape tomatoes
  7. 1 cup yellow grape tomatoes
  8. Garnish: fresh basil
  1. Preheat oven to 450°.
  2. On a lightly floured surface, unroll pie dough. Using a 4½-x-2½-inch tart pan as a guide, cut 8 rectangles from pie dough. Press dough rectangles into 8 tart pans, trimming excess. Refrigerate for 30 minutes.
  3. Place tart pans on a rimmed baking sheet. Prick dough with a fork to prevent puffing during baking.
  4. Bake for 5 minutes. Let cool completely.
  5. Reduce oven temperature to 350°.
  6. In a small bowl, combine mayonnaise, ½ cup cheese, pepper, and basil, stirring to blend. Divide mayonnaise mixture evenly among prepared tart shells, spreading evenly.
  7. Cut tomatoes in half lengthwise. Divide tomato halves evenly among prepared tart shells, and arrange vertically in a shingled fashion. Sprinkle remaining 2 tablespoons cheese over tomatoes.
  8. Bake tarts until tomatoes have softened and are tender, approximately 10 minutes. When cool enough to handle, remove from tart pans, and serve warm or at room temperature.
  9. Garnish with fresh basil, if desired.
  1. • Tart shells can be made earlier in the day and stored in an airtight container until needed.
TeaTime Magazine
 From TeaTime July/August 2013


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