Summer Tomato Whipped Feta Tart
This Summer Tomato Whipped Feta Tart is a show-stopping appetizer or light meal that combines the tangy richness of whipped feta with the sweet, juicy flavor of fresh tomatoes. Starting with a single sheet of puff pastry, it’s the kind of recipe that looks like it took all day but comes together in under an hour.
Why We Love This Tomato Whipped Feta Tart
This summer tomato whipped feta tart is a stunning example of how a few quality ingredients can come together to create a dish that looks and tastes amazing! With its vibrant colors and elegant presentation, it’s perfect for impressing guests without spending hours in the kitchen.
The entire sheet of pastry becomes your canvas, crispy and buttery, it’s the perfect base for the creamy, tangy whipped feta. The juicy tomatoes add a burst of freshness, while the toasted pine nuts and mint bring a satisfying crunch and aromatic finish. A finishing drizzle of extra virgin olive oil ties everything together beautifully.
Despite its appearance, this tomato tart with whipped feta is incredibly easy to make. With just a few steps, you can have it ready in under an hour, making it a great option for both weeknight dinners and last-minute entertaining!
Ingredients You Need
- Puff Pastry: One sheet puff pastry, thawed and unfolded onto a parchment-lined baking sheet. If it comes out of the package with creases, don’t worry, a quick pass with a rolling pin will smooth them out without thinning the dough.
- Tomatoes: Choose ripe but firm tomatoes to avoid excess moisture, which can make the tart soggy. In the summertime, heirloom tomatoes are a great option.
- Sea Salt: To help the tomatoes drain some of their liquid.
- Red Peppercorn: I used cracked red peppercorns here as the pepper. If you prefer, you can use freshly cracked black pepper instead!
- Pine Nuts: Toast the pine nuts lightly for some added flavor. They provide a nice texture to this tart.
- Olive Oil: Finish with a generous drizzle of extra virgin olive oil right before serving.
- Flaky Salt & Fresh Mint/Basil: To serve! Fresh basil is a wonderful alternative to mint if that’s what you have on hand, and makes a beautiful garnish.
For the Whipped Cheese
- Feta Cheese: I like to use blocked feta cheese here. It has the best flavor!
- Heavy Cream: For a bit of added creaminess.
- Fresh Mint: Fresh mint brightens the flavor and pairs well with the feta and tomatoes.
- Lemon Juice: For a little extra tanginess!
- Olive Oil: Olive oil will help to round out all the flavors.
Want to take it a little further? You can stir in a minced garlic clove, a spoonful of capers, a dollop of greek yogurt for extra tang, or a handful of fresh dill into the whipped feta mixture. All of them work beautifully with the tomatoes. Mix everything together in a bowl until smooth and creamy. If you have caramelized onions on hand, spreading a thin layer beneath the feta adds incredible depth of flavor even a small onion, slowly cooked down, makes a big difference.
How to Make a Summer Tomato Whipped Feta Tart
- Preheat & Prep: Preheat the oven to 350 F. Open the puff pastry on a baking sheet.
- Score & Brush with Egg: Unfold your sheet of puff pastry onto a parchment-lined baking sheet. Use a sharp knife to score an inch border all the way around the edge of the sheet. This is what creates the raised frame as it bakes. Then prick holes across the center of the pastry with a fork so the middle stays flat and forms a recessed area for all your toppings. Brush with egg wash and bake until golden.
- Prep the Tomatoes: In the meantime, cut the tomatoes in slices and salt them. Let them sit and the water will drain out of the tomatoes.
- Make the Whipped Feta: In a food processor, blend all ingredients for the creamy cheese mixture.
- Assemble: Push down the interior part of the pastry. Spread the cheesy mixture and arrange fresh sliced tomatoes on top. Sprinkle crushed red peppercorn, more flaky salt, drizzle of olive oil, toasted pine nuts and fresh mint. Serve immediately and enjoy!
Tips for Success
- Use a variety of tomatoes! Use a mix of tomato varieties for a colorful and flavorful tart. Heirloom, cherry, and Roma tomatoes all work well and add visual appeal!
- Don’t skip salting the tomatoes. To prevent a soggy tart, it is important to salt the tomatoes and allow them to drain a bit of liquid. Then, you can blot the tomato slices with paper towels to remove excess moisture before placing them on the tart.
- Smooth out the pastry before baking. If your sheet of puff pastry has creases from the package, gently roll over it with a rolling pin to even it out.
- Whip the feta at room temperature! Make sure your feta is at room temperature before blending. This helps achieve a smoother, creamier texture for this summer tomato whipped feta tart.
- For added flavor, toast the pine nuts! You can do this in a dry skillet over medium heat, stirring frequently, until golden brown. This brings out their natural oils and enhances their flavor.
- Finish with a garnish. Fresh basil or mint, flaky salt, and a drizzle of extra virgin olive oil right before serving makes all the difference.
Frequently Asked Questions
If you don’t have a food processor, you can use a hand mixer or even a fork to mash and blend the feta with the other ingredients. The texture might be a bit chunkier, but it will still taste delicious.
Yes, you can prepare the puff pastry and whipped feta ahead of time. Store the baked pastry at room temperature in an airtight container and refrigerate the whipped feta. Assemble the tart just before serving for the best texture.
More Summertime Recipes to Try
Summer Tomato Whipped Feta Tart
Video
Ingredients
- 1 puff pastry sheet thawed
- 2-3 tomatoes different varieties cut into slices
- 1 tsp sea salt
- 1 tsp red peppercorn crushed
- 1 tbsp pine nuts toasted
- 1 tbsp olive oil
- flaky salt and more fresh mint to serve
For the Whipped Cheese
- 4-6 oz feta cheese
- 3-4 tbsp heavy cream
- 1 handful of fresh mint
- 1 tbsp lemon juice
- 3 tbsp olive oil
Instructions
- Preheat the oven to 350 F. Open the puff pastry on a baking sheet.
- Score 1" all around and poke with a fork. Brush with an egg wash all over the puff pastry and bake for 15-20 minutes until golden brown. Remove from the oven and let it cool.
- In the meantime, cut the tomatoes in slices and salt them. Let them sit and the water will drain out of the tomatoes.
- In a food processor, blend all ingredients for the creamy cheese mixture.
- Push down the interior part of the pastry. Spread the cheesy mixture and arrange fresh tomatoes on top. Sprinkle crushed red peppercorn, more flaky salt, drizzle of olive oil, toasted pine nuts and fresh mint. Serve immediately and enjoy!
