This tart is pure summer on a plate, with its vibrant tomato slices and refreshing lemony cucumber ribbons. Take a bite, close your eyes, and you’ll feel like you’re by the Aegean Sea. You can bake it ahead since it tastes great at room temperature. For picnics, I pack the cucumber separately and add the lemon juice and feta right before serving.
Greek Salad Tart
Prep: 10 min
Cook: 50 min
Serves: 6-8
For plant-based versions, use dairy-free puff pastry and skip the feta.
Ingredients:
– 400g ripe vine tomatoes
– Sea salt & black pepper
– 500g puff pastry
– 1 large egg, beaten
– 1 red onion, finely sliced
– 3 tbsp capers
– 50g pitted black olives, chopped
– 1 tsp dried oregano
– Olive oil
– ½ cucumber
– ½ lemon, juiced
– 75g feta
Method:
1. Preheat oven to 210°C (190°C fan)/410°F/gas 6½. Line a baking sheet with parchment.
2. Thinly slice the tomatoes (under 5mm thick). Place in a colander, toss with ½ tsp salt, and let drain in the sink.
3. Roll the pastry into a 32cm × 25cm rectangle. Score a 2cm border, transfer to the tray, and brush the border with egg.
4. Arrange tomato slices in rows inside the border, tucking in onion slices as you go. Scatter capers and olives, sprinkle with half the oregano, and drizzle with 2 tbsp oil.
5. Bake for 25–30 mins until golden. Let cool.
6. For the topping: Peel cucumber into ribbons, season well, add lemon juice, remaining oregano, crumbled feta, and 1 tbsp oil. Toss and scatter over the cooled tart before serving.
