Easy Tomato and Smoked Feta Tart Recipe

Sweet, jammy tomatoes with smoky and salty feta cheese. . J. Kenji López-Alt

Why This Recipe Works

  • Salting the tomatoes and letting them drain before adding them to the tart ensures that your tart ends up intense and jammy instead of watery.
  • A layer of whole-grain mustard spread over the bottom of the tart adds a pungent bite.
  • A touch of liquid smoke added to the feta cheese brine gives it a lightly smoky flavor.

This is one of my new favorite simple, end-of-tomato-season dishes. It's only got about a half dozen main ingredients, but it's the way you treat them that makes it unique. Spicy, sweet, salty, buttery, smoky, and tart—there's an awful lot of stuff going on in here, yet it's the kind of recipe that's custom-made for an informal dinner party.

Recipe Details

Easy Tomato and Smoked Feta Tart Recipe

Active 20 mins
Total 100 mins
Serves 6 servings


  • 1 teaspoon liquid smoke

  • 5 ounces block feta cheese, with 1 cup of its brine (see note)

  • 1 1/2 pounds ripe beefsteak tomatoes (about 2 large), cut into slices

  • 1/2 pound cherry tomatoes, split in half

  • Kosher salt

  • 1/2 recipe Easy Pie Dough

  • 2 tablespoons whole-grain mustard

  • Freshly ground black pepper

  • 2 tablespoons extra-virgin olive oil, plus more for finishing

  • 1 tablespoon minced fresh oregano, marjoram, and/or thyme leaves

  • 2 tablespoons minced fresh delicate herbs, such as parsley, mint, basil, tarragon, and/or chives


  1. Adjust an oven rack to the center position and preheat oven to 400°F. Add liquid smoke to feta brine, cutting or crumbling the cheese to make sure it is submerged. Set feta and brine aside.

  2. Place beefsteak tomato slices and halved cherry tomatoes in a single layer on a baking sheet lined with two layers of paper towels or a clean kitchen towel. Season with salt. Flip tomatoes and season second side. Set aside for 15 minutes, then blot excess liquid with more paper towels.

  3. Carefully roll out cold pie dough into a circle that overlaps a 10-inch fluted tart pan. Use your rolling pin to carefully transfer dough to pan. Push it into corners with your fingertips and trim off excess with a butter knife. Transfer to freezer for 5 minutes.

  4. Remove tart crust from freezer. Using the back of a spoon, spread mustard evenly over bottom surface. Layer tomatoes into tart crust, fitting them as tightly together as possible. Drain smoky feta cheese and crumble over the top. Season with black pepper. Drizzle with 2 tablespoons extra-virgin olive oil and sprinkle with oregano, marjoram, and/or thyme leaves.

  5. Transfer tart to oven and bake until bottom is well browned and crisp and top is sizzling, with tomatoes and cheese lightly browned and most of the liquid evaporated, about 1 hour. Remove from oven and let cool to room temperature. Sprinkle with remaining herbs, drizzle with a little more olive oil, and serve.

Special equipment

Baking sheet, 10-inch fluted tart pan, rolling pin


If using feta cheese that's not packaged in brine, dissolve 1 tablespoon kosher salt in 1 cup of water, then place the cheese and the brine together in a small bowl or plastic deli container and follow the recipe as written.

This Recipe Appears In

Nutrition Facts (per serving)
370 Calories
23g Fat
34g Carbs
7g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 370
% Daily Value*
Total Fat 23g 30%
Saturated Fat 9g 45%
Cholesterol 21mg 7%
Sodium 603mg 26%
Total Carbohydrate 34g 13%
Dietary Fiber 3g 12%
Total Sugars 6g
Protein 7g
Vitamin C 22mg 112%
Calcium 150mg 12%
Iron 2mg 9%
Potassium 439mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)