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My Tomato Tart Has Creamy Feta Under Every Juicy Tomato

I just got back from Italy, where I ate what feels like half my weight in fresh tomatoes, so coming home to summer tomato season made this tomato tart feel like the obvious thing to bake. It layers juicy summer tomatoes over a creamy, tangy feta filling, all in a buttery gluten-free crust. Here’s what makes it different:

Sweet, summery tomatoes over creamy feta filling – The other tomato tart recipes I’ve seen have either a plain tomato topping or a little cheese scattered on top. Mine has a silky smooth spread of feta cream underneath a blanket of sweet, ripe tomatoes and fresh herbs.
Nutty, buttery, healthier crust – People often think of tomato tart with puff pastry, but I used my gluten-free pie crust instead, made with an almond flour blend for a crisp-edged, pie-like base. It’s got more nutrients and I think it works perfectly with the toppings here. But any savory crust you love will work!
Built around tomato moisture – Tomatoes can make a tart soggy fast, and I tested a few different ways to avoid this issue. Giving the crust a head start and salting the tomato slices helps a lot.

I wait all year for this kind of tomato tart recipe: fresh, creamy, easy, and totally feels like summer. Make it with me!

Fresh, juicy tomato tart with creamy feta filling, crisp almond crust, and fresh basil.

Ingredients & Substitutions

Here I explain the best ingredients for my tomato tart recipe, what each one does, and substitution options. For measurements, see the recipe card.

Roma Tomatoes – I recommend Roma tomatoes, or another small to medium, firm variety that isn’t too watery. I tested heirloom tomatoes because their flavor is wonderful, but they released more moisture than I wanted for this tomato tart. Smaller grape tomatoes or cherry tomatoes can also work if you cut them in half. (P.S. If you’re drowning in tomatoes like I am right now, make my bruschetta dip next!)
Gluten-Free Pie Dough – I use the savory version of my gluten-free pie crust, which bakes up buttery with crisp edges. My almond flour pie crust or coconut flour pie crust works too, or use any savory pie dough you already love.
Feta Cheese & Cream Cheese – For the creamy filling. Feta gives it a salty, tangy taste, while cream cheese makes it smooth and spreadable. I tried a few ratios, and equal amounts worked best: plenty of feta flavor, but still creamy.
Olive Oil – I blend some into the feta layer for a smooth texture, then brush the rest over the tomatoes. Other types of oil work well here, but quality EVOO like this has the best flavor.
Lemon Juice – To balance the rich cheeses. I use this lemon squeezer.
Garlic – To flavor the creamy filling. You can swap in 1/2 teaspoon of garlic powder if needed.
Italian Seasoning – To flavor the tomato layer. If you don’t have it, individual dried herbs (such as dried oregano or dried basil) work well. You can also add some black pepper if you like.
Fresh Basil – Optional, but I highly recommend it for an herby, summery finish. Fresh thyme also works if that’s what you’ve got.

Labeled recipe ingredients: gluten-free pie dough, Roma tomatoes, feta cheese, cream cheese, olive oil, lemon juice, garlic, Italian seasoning, sea salt, and fresh basil.

How To Make Tomato Tart

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

Parbake the crust. Press the pie dough into a tart pan with a removable bottom, going about 3/4 inch up the sides. Bake until the crust is just barely set and the edges are still pale. Let it cool a bit.
Prep the tomatoes. Meanwhile, slice the tomatoes into 1/4-inch rounds. Sprinkle them with the sea salt, let them sit to allow excess moisture to come to the surface, then pat dry with paper towels. I usually do this on a large cutting board, so they’re all in a single layer and easy to dry.

Patting the salted tomato slices dry with paper towels.

Blend the feta filling. In a blender or food processor, blend the feta, cream cheese, garlic, olive oil, and lemon juice until smooth. Scrape down the sides as needed, so the mixture is evenly creamy.
Assemble the tomato tart. Spread the feta mixture inside the cooled crust, then layer the tomato slices on top. I keep them mostly in a single layer, but overlap slightly, like the picture below. Brush the tomatoes with more olive oil and sprinkle with Italian seasoning.
Bake and garnish. Pop the savory tart in the oven until the tomatoes are soft. I add the basil ribbons right before serving, so they stay fresh and bright, along with some stray fresh basil leaves if I have extras.

Spreading creamy feta filling into the baked tart crust.

Tomato slices layered over the feta filling and topped with Italian seasoning.

Baked tomato tart recipe topped with fresh basil ribbons and leaves.

My Recipe Tips

Dry the tomatoes really well. Salting helps, but it’s super important to blot the slices with paper towels afterward, or the extra moisture can soften the crust. Sometimes I have to grab multiple paper towels.
Blend the filling super smooth. My high-power blender works beautifully for this. If yours is less powerful, you may need to blend for longer to get a nice, creamy texture. Having the cheeses at room temperature can also help.
Use a removable-bottom tart pan. I use this tart pan because the removable base makes it much easier to lift out the finished tart without breaking the crust. If you don’t have one, you can use a regular pie pan, but I like that option less because pies are usually deeper than this tart needs to be.
Watch the crust edges. The tomatoes may need more time after the crust is already browned. I start checking the edges as the tomato tart bakes. If they get too dark, I cover them with foil or a pie shield like this and keep going until the tomatoes are soft.
You can prep this tomato tart in parts ahead of time. Bake and cool the crust, and blend the feta filling ahead, but wait to assemble the tart until closer to baking. That way, the creamy layer doesn’t have extra time to soften the crust.

Tomato Tart

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Serving Ideas

I like this tomato tart recipe as a light lunch, brunch, or even an appetizer for dinner. Because the filling is rich and tangy, I keep the pairings fresh and simple:

Brunch – My favorite way to make the tart the centerpiece of a spread. Serve it with my fluffy omelette, crispy oven bacon or lox, and a bowl of fresh fruit salad.
Appetizer – Cut the tomato tart into smaller wedges and set it out with olives, marinated artichokes, roasted red peppers, and prosciutto. I love this option for a summer gathering where everyone can grab a little bit of everything.
Light Lunch Or Picnic – Pair a slice with my peppery arugula salad with lemon vinaigrette, creamy cucumber salad, or chicken salad. These all keep the meal fresh and light next to the creamy feta filling.
Dinner – Add a simple protein like my grilled chicken breast, baked salmon, or grilled shrimp skewers. You can add roasted asparagus on the side if you want more veggies, too.