The tomato harvest has been exceptional this year. So far around 230 pounds of tomatoes have come through for processing. I’ve made ketchup, pizza sauce, tomato soup and sauce. I’ve also used some of the tomatoes in salads – there really is nothing like a tomato fresh from the garden, is there? I have also been playing in the kitchen where I came up with a savory tart recipe – last year I made an eggplant and tomato tart. This year the eggplant didn’t come in so I went with another crop that did – potatoes. It turned out really well.
Potato, Tomato and Feta Tart
Serves 8
For the Pie Crust
- 1 1/2 cups all purpose flour
- 1/2 tsp salt
- 4 TBS cold, unsalted butter
- 1/4 cup shortening
- 2 tsp dried basil
- 2 – 3 TBS ice water
For the Filling
- 3 medium potatoes
- 3 medium tomatoes
- 1 tsp salt
- 1 tsp unsalted butter, melted
- 1 clove garlic, minced
- 6 oz feta cheese
Make the Crust
- Add the flour and salt to a medium bowl. Cut in the butter and shortening until it looks like small peas. Stir in the basil
- Drizzle in two tablespoons of the ice water and stir with a fork. If you need to add more water do so a little at a time just until the dough comes together.
- Remove the dough from the bowl and knead a couple of times. Do not overwork the dough. Form it into a disc, wrap in wax paper or plastic and refrigerate for at least half an hour.
- When you are ready to roll out the dough remove it from the refrigerator. Preheat oven to 400°
- Roll the dough to fit a 9 x 1″ tart pan. Carefully fit the dough into the pan, gently pressing it into the sides. Trim the dough to fit the pan.
- Poke the bottom with a fork and bake in the preheated oven for 10 minutes. Set aside the trimmings.
- While the crust is take the trimmings and roll them out into a circle. Trim around the edges until you have a piece that will just about cover the top of the tart. Place it on a piece of wax or parchment paper on a plate and freeze.
- Melt the butter and add the minced garlic
- Set aside the prebaked crust while you cut the vegetables.
- Cut the potatoes about 1/8″ thick – a mandoline works well for this if you have one.
- Cut the tomatoes about 1/8″ thick
- Place two layers of potatoes on the pre-baked crust and brush with garlic butter
- Sprinkle with a third of the feta and parmesan. Follow with a layer of tomatoes. Sprinkle with salt
- Then a layer of potatoes, brush with garlic butter. Then feta and parmesan followed by tomatoes and salt
- Another layer of potatoes, brush with garlic butter, then tomatoes and sale with the last of the feta and parmesan.
- Bake at 400° for half an hour
- Add the top crust from the freezer and bake for another 15 minutes then lower the heat to 350° and bake for 15 more minutes.
- Check to see if the potatoes are cooked. If they are not quite soft, bake for another 10 minutes.
- Let sit for 10 minutes before serving.
How Was the Savory Tart Recipe?
This turned out even better than I thought it would. The potatoes soaked up all of the tomato juices as it rested. The feta was the perfect cheese choice to go with the smooth potatoes and melty tomatoes. The basil in the crust added flavor from an unexpected place. It was even better on the second night as the flavors had time mellow.
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Potato, Tomato and Feta Tart
A tart that takes advantage of fresh, ripe tomatoes
- Prep Time: 1 hour
- Cook Time: 1 hour 30 min
- Total Time: 2 hours 30 minutes
- Yield: 6 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Pie Crust
- 1 1/2 cups all purpose flour
- 1/2 tsp salt
- 4 TBS cold, unsalted butter
- 1/4 cup shortening
- 2 tsp dried basil
- 2 – 3 TBS ice water
For the Filling
- 3 medium potatoes
- 3 medium tomatoes
- 1 tsp salt
- 1 tsp unsalted butter, melted
- 1 clove garlic, minced
- 6 oz feta cheese
- 1/4 cup parmesan cheese
Instructions
Make the Crust
- Add the flour and salt to a medium bowl. Cut in the butter and shortening until it looks like small peas. Stir in the basil
- Drizzle in two tablespoons of the ice water and stir with a fork. If you need to add more water do so a little at a time just until the dough comes together.
- Remove the dough from the bowl and knead a couple of times. Do not overwork the dough. Form it into a disc, wrap in wax paper or plastic and refrigerate for at least half an hour.
- When you are ready to roll out the dough remove it from the refrigerator. Preheat oven to 400°
- Roll the dough to fit a 9 x 1″ tart pan. Carefully fit the dough into the pan, gently pressing it into the sides. Trim the dough to fit the pan. Poke the bottom with a fork and bake in the preheated oven for 10 minutes. Set aside the trimmings.
- While the crust is take the trimmings and roll them out into a circle. Trim around the edges until you have a piece that will just about cover the top of the tart. Place it on a piece of wax or parchment paper on a plate and freeze.
- Melt the butter and add the minced garlic
- Set aside the prebaked crust while you cut the vegetables.
- Cut the potatoes about 1/8″ thick – a mandoline works well for this if you have one.
- Cut the tomatoes about 1/8″ thick
- Place two layers of potatoes on the pre-baked crust and brush with garlic butter
- Sprinkle with a third of the feta and parmesan. Follow with a layer of tomatoes. Sprinkle with salt
- Then a layer of potatoes, brush with garlic butter. Then feta and parmesan followed by tomatoes and salt
- Another layer of potatoes, brush with garlic butter, then tomatoes and sale with the last of the feta and parmesan.
- Bake at 400° for half an hour
- Add the top crust from the freezer and bake for another 15 minutes then lower the heat to 350° and bake for 15 more minutes.
- Check to see if the potatoes are cooked. If they are not quite soft, bake for another 10 minutes.
- Let sit for 10 minutes before serving.
Notes
This was even better on the second day
Keywords: savory tart, potato tomato and feta tart, tomato tart
