Tomato Feta Phyllo Tart

This tart is stunning and simple — a crispy phyllo or puff pastry base topped with a creamy feta spread and fresh tomatoes. It's perfect for summer when tomatoes are at their peak, but works year-round with good quality tomatoes.

Making the Feta Filling

1. In a bowl, smash the feta with a fork until crumbly.

2. Add the Greek yogurt and mix well.

3. Add the egg and mix until combined.

4. Stir in the herbs (basil or mint and oregano) and a bit of freshly ground pepper.

5. Set aside. (No salt needed — the feta provides plenty.)

Preparing the Base

1. Preheat oven to 350°F (175°C).

2. Thaw phyllo or puff pastry according to package directions if frozen.

3. Sprinkle a bit of olive oil on the base of your baking pan — it should be slightly smaller than your phyllo sheets or puff pastry.

If using puff pastry: Perforate with a fork the inner area where the filling goes and leave the edges un-perforated to create a high, airy crust.

If using phyllo: Lay one phyllo sheet in the pan, brush lightly with olive oil. Continue layering phyllo sheets, brushing each with oil, until you have 6-7 sheets. Roll up the edges of the phyllo to create a little border around the tart.

Assembling and Baking

1. Spread the feta mixture evenly over the base.

2. Arrange the thinly sliced tomatoes on top in a single layer, overlapping slightly.

3. Bake for about 30 minutes, until the crust is golden and crispy.

Tip: During the last 5-10 minutes, move the pan to the lowest oven rack to ensure a crunchy base.

Serving

Let cool for a few minutes, then slice into squares or wedges.

Serve warm or at room temperature. A drizzle of good olive oil and some fresh basil leaves on top finish it beautifully.

Working with Phyllo or Puff Pastry

For phyllo:

• Thaw in the refrigerator overnight — rushing leads to tearing
• Keep unused sheets covered with a damp towel while working
• Don't worry about small tears — they won't show in the finished dish
• Brush with oil generously for the crispiest results

For puff pastry:

• Thaw according to package directions
• The fork perforations in the center prevent the filling area from puffing up
• Leaving edges un-perforated creates a nice raised border

Variations

With olives: Scatter pitted kalamata olives over the feta before adding tomatoes.

With herbs: Add a layer of fresh arugula or basil leaves between the feta and tomatoes.

Caprese style: Add fresh mozzarella slices between the tomatoes.

Make-Ahead

The feta filling can be made a day ahead and refrigerated. Assemble and bake just before serving for the crispiest crust.

Leftovers can be reheated in a 350°F oven until crisp again.