Tomato tart with feta and tarragon
2 servings
30 minutes
Tomato tart with feta and tarragon is a delicate blend of Mediterranean aromas and Greek culinary traditions. Crispy puff pastry soaked in the juices of roasted tomatoes offers a rich flavor highlighted by fresh notes of thyme and tarragon. Feta adds a salty creamy texture, while lemon zest brings a light citrus freshness. This tart is perfect for a summer dinner or light lunch. In Greece, such dishes are often accompanied by a glass of white wine, enhancing the richness of flavors. It is a simple yet exquisite dish that evokes the feeling of sunny shores and warm sea breezes.
1
Place parchment paper on the baking sheet, spread the dough, and let it sit in a warm place for 15 minutes.
- Puff pastry: 250 g
2
Cut the tomatoes lengthwise, crush, peel, and finely chop the garlic, and separate the thyme and tarragon leaves from the stems.
- Tomatoes: 300 g
- Garlic: 2 cloves
- Thyme: 3 g
- Tarragon: 3 g
3
Heat 2 tablespoons of olive oil in a pan, fry the tomatoes cut side down on high heat for 30 seconds.
- Tomatoes: 300 g
4
Shape the dough into a rectangle with your hands, slightly fold the edges, and poke the entire surface of the dough with a fork.
5
Place the tomatoes on the dough, sprinkle with thyme leaves, garlic, season with pepper, drizzle with the oil used for frying the tomatoes, and bake in a preheated oven at 230 degrees for 10 minutes.
- Tomatoes: 300 g
- Thyme: 3 g
- Garlic: 2 cloves
6
Grate the lemon zest on a fine grater; place the feta in a bowl, mash with a fork, sprinkle with tarragon leaves, add the lemon zest, and mix.
- Feta cheese: 250 g
- Tarragon: 3 g
- Lemon: 50 g
7
Before serving, drizzle with olive oil and serve the pie with feta.