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Greek Tomato Tart

Photo: David Prince
Prep time 15 mins
Other time 45 mins
Yield Makes 4 servings


  • 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

Nutrition 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

How to Make It

  1. 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.