Whipped Feta and Tomato Tart

Name: Whipped Feta and Tomato Tart
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 sheet puff pastry, thawed; 1 large egg, beaten; 8 oz feta cheese; 1/4 cup Greek yogurt; 2 tbsp olive oil; 1 clove garlic; 2 tbsp fresh dill, chopped; 1/4 cup caramelized onions; 2 medium heirloom tomatoes, sliced; 1 tbsp capers, rinsed; freshly ground black pepper, to taste; flaky sea salt, to taste; red pepper flakes, to taste; fresh dill sprigs, for garnish; olive oil, for drizzling

This whipped feta and tomato tart combines a crispy puff pastry base with a creamy feta-dill spread and fresh heirloom tomatoes, making it an elegant yet effortless summer starter.

🌍American 🏷️Tomato tart 🏷️Whipped feta 🏷️Puff pastry 🏷️Heirloom tomato Appetizer

🏷️

🏷️Summer

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TikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 sheet puff pastry, thawed
1 large egg, beaten
8 oz feta cheese
1/4 cup Greek yogurt
2 tbsp olive oil
1 clove garlic
2 tbsp fresh dill, chopped
1/4 cup caramelized onionsoptional
2 medium heirloom tomatoes, sliced
1 tbsp capers, rinsed
freshly ground black pepper, to taste
flaky sea salt, to taste
red pepper flakes, to tasteoptional
fresh dill sprigs, for garnishoptional
olive oil, for drizzlingoptional

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Instructions

1
Preheat your oven to 425°F (220°C).
2
Place the sheet of puff pastry on a baking sheet lined with parchment paper. Gently roll out any creases.
3
Using a knife, score a 1-inch border around the edges of the pastry, being careful not to cut all the way through.
4
Prick the center area of the pastry all over with a fork.
5
Brush the entire surface of the puff pastry with the beaten egg.
6
Bake for 15 minutes, or until golden brown and puffed.
7
While the pastry bakes, prepare the whipped feta. In a blender or food processor, combine the feta cheese, Greek yogurt, olive oil, and garlic.
8
Blend until the mixture is smooth and creamy.
9
Transfer the whipped feta to a bowl and stir in the chopped fresh dill.
10
Once the puff pastry is baked, remove it from the oven. Use the back of a spoon to gently press down the puffed center, creating a recess for the filling.
11
Spread the whipped feta mixture evenly within the scored border.
12
Top with caramelized onions, if using.
13
Arrange the sliced heirloom tomatoes over the feta.
14
Garnish with rinsed capers, freshly ground black pepper, flaky sea salt, and red pepper flakes.
15
Add a few more sprigs of fresh dill for garnish and finish with a drizzle of olive oil.
16
Slice and serve immediately.

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Tips & Notes

Pro tips

Preheat and dock the puff pastry (prick with a fork) before baking to prevent excessive puffing and ensure an even, crispy base.
Whip the feta and yogurt until light and airy—about 2–3 minutes with a hand mixer or food processor—for a mousse-like texture.
Slice tomatoes just before assembly and pat them dry to reduce excess moisture that will weep into the spread.
Taste the whipped feta and adjust salt and dill to your preference before spreading; capers and tomatoes add additional seasoning.

Substitutions

Greek yogurt → crème fraîche or sour cream (adds tanginess, slightly richer texture)
Fresh dill → fresh mint or basil (changes flavor profile; use same amount)
Caramelized onions → thinly sliced red onion or shallots (fresher bite, no caramelization needed)
Capers → Kalamata olives, pitted and halved (similar briny punch)

Storage & make-ahead

Baked pastry base keeps in an airtight container up to 2 days; store whipped feta separately. Assemble up to 2 hours before serving to keep the pastry crisp.

Common Questions

Can I make the whipped feta mixture ahead of time?

Yes. Prepare the whipped feta and dill spread up to 2 days ahead and refrigerate in an airtight container. Spread it on the baked pastry just before serving or up to 2 hours before.

What's the best way to prevent a soggy crust?

Bake the puff pastry until golden and crispy before adding the whipped feta. Assemble the tart no more than 2 hours before serving, or the tomato juices will soften the base.