Every summer I plant a rainbow of cherry tomatoes in my garden. This tomato, basil, feta crostata recipe is a delicious way to enjoy them. It is based off of a tomato tart recipe that is one of my mom’s favorites. Her recipe uses a pie crust, but I like using a puff pastry. Puff pastry provides a flaky, crunchy crust that is the perfect base for the yummy tomatoes, basil, and feta. Using frozen puff pastry* keeps things simple and saves time.
Serve with a salad for a light dinner or slice into smaller pieces and serve as an appetizer
Skip to detailed instructions with pictures.
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Tomato Basil Feta Crostata
Ingredients
- 1 sheet of frozen puff pastry, thawed
- 2 c. cherry tomatoes
- 2 garlic cloves
- 1 ½ Tbsp. olive oil
- 3/4 c. crumbled feta cheese
- ½ c. basil (loosely packed)
Directions
- Step 1 Take puff pastry from freezer to thaw. Preheat oven to 400°. Clean the tomatoes and basil. Chop the garlic cloves. Thinly slice the basil.
- Step 2 Heat olive oil in a nonstick pan over medium heat. Add garlic & tomatoes and cook for about 5 minutes. Shake the pan every few minutes to ensure they cook evenly. When garlic is brown and about 1/3 to 1/2 of tomatoes pop open, remove from heat and set aside.
- Step 3 Place puff pastry on a sheet of parchment paper. Rollout with rolling pin or press with your fingers to smooth the dough and form a square. Pick up parchment paper and dough and place on a sheet pan.
- Step 4 Top the puff pastry with crumbled feta, leaving a 1/2-inch border all the way around. Sprinkle basil over the feta.
- Step 5 Top crostata with tomatoes and garlic, saving some of the tomato drippings in the pan. Fold the edges of the dough up to form a 1/4 to 1/2-inch crust. Brush the crust with the reserved tomato drippings.
- Step 6 Bake at 400° for 25 minutes until crust is golden brown and cheese melts. Let cool a few minutes before slicing. Serve warm or at room temperature.
Detailed Instructions
Step 1. Take puff pastry from freezer to thaw. Preheat oven to 400°. Clean the tomatoes and basil. Chop the garlic cloves. (You can mince it, but I like having chunks of garlic on top of the crostata.) Thinly slice the basil.
Step 2. Heat olive oil in a nonstick pan over medium heat. Add garlic & tomatoes and cook for about 5 minutes. Shake the pan every few minutes to ensure they cook evenly. When garlic is brown and about 1/3 to 1/2 of tomatoes pop open, remove from heat and set aside.
Step 4. Top the puff pastry with crumbled feta, leaving a 1/2-inch border all the way around. Sprinkle basil over the feta.
Step 5. Top crostata with tomatoes and garlic, saving some of the tomato drippings in the pan. Fold the edges of the dough up to form a 1/4 to 1/2-inch crust. Brush the crust with the reserved tomato drippings.
This is absolutely delicious!