Greek Tomato Tart

Greek Tomato Tart
David Prince
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preparation
15
minutes
cooking
60
minutes
Serves 4

Ingredients

pastry for a 1-crust pie
6
plum tomatoes, each cut lengthwise into 6 wedges
1/2
cup
oil-cured olives, pitted
6
ounces
Feta cheese
3
tablespoons
olive oil
1
tablespoon
fresh thyme leaves
1/4
teaspoon
freshly ground pepper

Directions

  1. Heat oven to 350° F. Fit the pastry in a 9-inch fluted tart pan with a removable bottom. Prick the bottom with the tines of a fork. Bake just until the crust begins to brown, 5 to 7 minutes.
  2. Remove the crust from the oven and fill with the tomato wedges. Scatter the olives and cheese on top. Drizzle the olive oil over the tart and sprinkle with the thyme and pepper.
  3. Bake 25 minutes or until the crust is golden and the tomatoes are soft. Serve warm or at room temperature.
Jane Kirby and Kay Chun
March 2002

Nutritional Information

  • Per Serving
  • Calories 422
  • Calcium 233 mg
  • Carbohydrate 23 g
  • Cholesterol 38 mg
  • Fat 33 g
  • Fiber 2 g
  • Iron 2 mg
  • Protein 9 mg
  • Sat Fat 10 g
  • Sodium 915 mg
What does this mean? See Nutrition 101.

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