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Light Meals, Sides & Soups / Dinner
Tomato & Feta Tart with Almond Crust


Tomato & Feta Tart with Almond Crust 


A summer favourite in our house, this tart is a beautiful way to use the abundance of tomatoes that summer brings. It makes the perfect lunch or light dinner served with a simple rocket salad and a loaf of crusty bread on the side.


You can make the pastry up to a day in advance if needed as it needs to be refrigerated before blind baking. 

Serves 6  




  • ½ cup raw almonds 

  • 1 cup wholemeal flour 

  • ½ teaspoon salt 

  • 75 grams cold butter 

  • ¼ cup cold water 


  • 2 tablespoons butter 

  • 1 red onion, finely diced 

  • 2 cloves of garlic, crushed and finely chopped 

  • 3 or 4 sprigs of fresh thyme, removed from the stalk 

  • ½ teaspoon salt 

  • 600 grams fresh tomatoes, diced (about 2 cups once diced)  

  • ½ cup unsweetened yoghurt 

  • 5 free range eggs 

  • Salt and cracked pepper 

  • 100 grams feta, cut into small squares 

  • 25 grams parmesan cheese, finely grated 




  1. Preheat your oven to 180C and grease a 25cm round loose bottomed tart tin or similar with butter. 

  2. Now you are going to make the pastry. Grind the almonds in a food processer with a few tablespoons of the flour until fine. Add the remaining flour, salt and cubed butter. Blitz until the butter is well combined and the mixture resembles breadcrumbs. Blitz again while slowly adding the water until the mixture just begins to ball up and come together - please note you might not need the whole measurement of water.

  3. Bring the pastry together with your hands. This pastry is quite crumbly, so I find the easiest way to deal with it is to flour it well and roll it out between two sheets of baking paper to about 3mm thick, so that pastry will generously fit into the greased tart tin. 

  4. Peel off the top layer of baking paper and use your rolling pin to roll the pastry over it so you can lift it up and invert it over your tart tin - the remaining baking paper will now be on top. Gently peel the paper off and push the pastry into the edges of the tart tin ensuring it is evenly covering the base and the sides. If the pastry comes up past the sides of the tin, cut flush with a knife or fold over at the top. 

  5. Refrigerate for 20 minutes. 

  6. While the pastry is refrigerating, melt the butter in a frying pan and gently sauté the onions, garlic and thyme, seasoning with the salt to prevent the onions from burning. Cook on a low to medium heat for 5 minutes until the onions are silky and translucent. 

  7. Add the chopped tomatoes and turn the heat up, bringing to a rolling simmer. Cook for 10 minutes, stirring every now and then, until most of the liquid has gone from the tomatoes and they are well cooked. Remove from the heat. 

  8. Take the pastry case from the fridge and spike the bottom all over with a fork. Prepare to blind bake it by placing baking paper over the base and filling it with dried beans or rice to weigh it down.  

  9. Blind bake for 15 minutes. Remove the dried beans and baking paper. 

  10. Lightly beat the yoghurt and eggs together with a generous pinch of salt and some cracked black pepper. Add to the tomato mixture with the diced feta and mix through. 

  11. Pour the tomato and feta custard into the partially cooked tart shell and sprinkle the parmesan cheese on top.  

  12. Bake for 25 - 30 minutes, until a knife comes out clean when pushed into the center of the filling. 

  13. Let the tart cool for at least 10 minutes before cutting into it.  


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