Is there anything better than tomato season? Really, though. If I could grow only one thing in my little backyard garden it would likely be tomatoes. The fragrant smell, the juiciness, the overall enjoyment of watching those bright green tomatoes turn ripe and red. Just the best.
And what better to do with all those gorgeous, tasty tomatoes than make a beautiful tomato tart. This recipe is absolutely delicious. Trust me. It has a wholesome spelt crust layered with balsamic caramelized onions, a feta basil rich mixture and of course the stars of this tart, tomatoes! I decided to use cherry tomatoes but you use a larger size if you prefer. I usually pair this tart with a simple green salad and it works wonderfully together.
If you want to impress friends or family, make them this tart. While the tart may look impressive, it is quite simple to make. Unless you have a dough bandit like me and your batch of dough mysteriously goes missing. True story: I was testing this recipe and naively placed the dough on the counter while I tended to the onions caramelizing over the stove. When I went to fetch the dough to begin rolling it out, it was nowhere to be found. Nowhere. I looked in cupboards, in the garbage, under counters. It was gone. Was it a ghost? A dough stealing thief? Nope. I looked over at my not so guilty looking puppy Hudson, licking his lips and knew. Later in the day on our walk, it was confirmed. Ugh.
Happy tomato season and I hope you enjoy this tart!
The perfect summer Tomato Basil & Feta Tart for any night of the week. Pairs perfectly with a crisp green salad.
- 1 ⅓ cups (315 ml) spelt flour
- 1 tsp (5 ml) quick rise yeast
- ½ tsp (2.5 ml) salt
- 2 tbsp (30 ml) olive oil
- 1 egg
- ¼ cup (60 ml) warm water
- 1 medium red onion, sliced
- 1 tbsp (15 ml) Balsamic vinegar
- Pinch of salt
- 1.5 tbsp (22 ml) grainy mustard
- 2 eggs
- ½ cup (125 ml) Greek yogurt
- 5 oz (150 gr) goat cheese
- 3 oz (90 gr) crumbled feta cheese
- 1 tsp (5 ml) baking powder
- ½ cup (125 ml) all-purpose flour
- ½ tsp (2.5 ml) Aleppo pepper (or black pepper)
- ½ tsp (2.5 ml) oregano
- 2 tbsp (30 ml) chopped fresh basil
- 2 cups (500 ml) cherry tomatoes, sliced
- Olive oil, for drizzling
- Basil, for garnish
- Preheat oven to 325 ℉/165 ℃.
- Prepare the dough: Combine the spelt flour, yeast and salt in a medium bowl. Combine olive oil, egg (lightly beaten) and warm water in a small bowl. Add the wet ingredients to the dry ingredients. Stir until the dough comes together. Dump the contents of the bowl onto a floured surface and knead until a soft dough forms. If the dough is too sticky, add additional flour and knead it in.
- Lightly oil a 10”/25 cm tart tin with a removable bottom. Roll the dough into a rough circle slightly larger than 11”/28 cm. Place the rolled dough in the tin. Do not trim the excess dough from the sides of the tin at this point.
- Prepare the filling: Sauté red onion in a bit of olive oil until starting to soften. Add the balsamic vinegar and continue cooking until fully softened. Remove from pan and set aside to cool.
- Spread the bottom of the tart crust with grainy mustard. Set aside. Combine the remaining filling ingredients in a medium bowl and stir until combined. Pour into the tart shell.
- Prepare the topping: Arrange the cut tomatoes on top of the filling. Drizzle with olive oil. Trim the excess dough from the sides of the tin.
- Bake in preheated oven for 30-35 minutes, until slightly browned on top. Remove from oven and garnish with torn basil leaves. Let sit for about 15 minutes before cutting.
- Serve with a crisp green salad.
Special Equipment: 10”/25 cm tart tin with removable sides.
Make Ahead and Timing: This tart is best served shortly after removing from the oven, but leftovers are great for lunch (can be slightly warmed in the microwave).
Variations and Substitutions: Leftover, cooked veggies (such as zucchini or eggplant can be used with, or in addition to, the tomatoes – as long as you have a total of 2 cups/500 ml vegetables).
Dietary Considerations: Vegetarian, Nut Free