Greek Tomato Tart

Real Simple
Greek Tomato Tart Recipe
Photo: David Prince
Makes 4 servings


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Pastry for a 1-crust pie
6 plum tomatoes, each cut lengthwise into 6 wedges
1/2 cup oil-cured olives, pitted
6 ounces Feta cheese
3 tablespoons olive oil
1 tablespoon fresh thyme leaves
1/4 teaspoon freshly ground pepper


Prep: 15 Minutes
Other: 45 Minutes

Heat oven to 350° F. Fit the pastry in a 9-inch fluted tart pan with a removable bottom. Prick the bottom with the tines of a fork. Bake just until the crust begins to brown, 5 to 7 minutes. Remove the crust from the oven and fill with the tomato wedges. Scatter the olives and cheese on top. Drizzle the olive oil over the tart and sprinkle with the thyme and pepper. Bake 25 minutes or until the crust is golden and the tomatoes are soft. Serve warm or at room temperature.

Created date

May 2004

Nutritional Information

Calcium 233 mg
Calories 422
Caloriesfromfat 1 %
Carbohydrate 23 g
Cholesterol 38 mg
Fat 33 g
Fiber 2 g
Iron 2 mg
Protein 9 mg
Satfat 10 g
Sodium 915 mg