
If someone served me a personal-sized Tomato and Feta Tart at a party, I would cry. This is not only because I love the idea of having a whole perimeter of crust to myself, but also because I think the concept is SO CUTE. It’s like a mini galette, just for one, perfectly sized to fit the round of a tomato slice. This means tomato covers all the way to the edges, and with a variety of tomato colors, it can look pretty gorgeous, too.
These Mini Tomato Tarts are a combination of basil, feta and tomato, so the recipe is beautifully simple and really writes itself. I made this recipe with leftover pie crust, which I’ll link in the recipe box below, but store-bought puff pastry would work just as well, too.
If you are hosting a party, a lazy summer gathering, or a cozy brunch, I hope these beautiful tomato tarts might make an appearance!

Table of contents

Why are these Tomato and Feta Tarts so great for hosting?
If you are looking for the perfect thing to serve at a summer gathering, I’m going to make the hard sell that these tarts are it. They keep well sitting out at room temperature or in the heat, so you can easily prep them for brunch. They are personal-sized, so if you need something for a potluck or buffet, they are a great option to bring. Plus, if you are looking for something you can artfully scoop and serve onto plates, look no further than these little personal-tomato pockets. Serve them alongside a beautiful side salad and people will be impressed to the ends of the world, I guarantee it.
Let’s talk about heirloom tomatoes
This tart is best made with big, juicy, peak-season heirloom tomatoes. Usually best bought in July, August and early September, when they are at their peak. If you scale this recipe up by two, you might want to use two large tomatoes of varying color, so you can mix and match each tart. If you are making the recipe as written, you should really only need one large, sweet and juicy tomato. But of course, it’s flexible! So scale up or down depending on the pie crust you choose to use.

How to prepare the feta for this recipe
While the tomato is the most important part of these beautiful mini tomato tarts – the feta is right behind and almost equally important. Here it’s dressed in basil oil, which might seem silly until you have it on hand for the week and start to use it on EVERYTHING. Basil oil is better than pesto. There. I said what I said. I do not regret it.
The feta is just basil oil and black pepper since the feta’s saltiness already comes through so strongly on its own. It’s easy to prep, especially if you already have herb oil lying around!

Shaping and making each tiny tomato tart
Roll out the pie crust until it is as thin as you’d have it for a normal pie. Use a bench scraper to carefully cut out circles that can encircle each tomato slice. You may have to cut some circles, then re-roll out any remaining pie scraps and cut new circles, continuing until you have enough pieces.
Dust each side of each crust with flour. Then place the feta mixture in the center of each circle. Add one tomato slice on top, then fold up the edges as you would a galette.

Can you make this Tomato Feta Tart as a large-scale tart?
The short answer: yes, absolutely. Just shape the tart how you would a round galette, and layer the tomatoes so that their edges are touching!
The long answer carries the caveat that making this recipe into a large tart does run the risk of some of your melty feta popping through, but if you don’t mind a few cheesy pockets, then this tart will live very happily as a full-size-version.

Looking for other summer hosting recipes?
Here are a few of my favorites, and yes, one of them involves pie crust!




And that’s it for these Mini Tomato and Feta Tarts!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you!

Mini Tomato & Feta Tarts
Equipment
- 1 Rolling Pin
- 2 sheets of parchment paper
- 1 halfsheet pan
Ingredients
- 2 cups fresh basil leaves
- 1 & 1/2 cup avocado oil or olive oil
- 1 teaspoon champagne vinegar
- 1/2 teaspoon Diamond Crystal kosher salt
- 3/4 cup feta preferably stored in brine, then crumbled
- Freshly ground black pepper
- 1 large heirloom tomato
- 1 all-butter pie crust or sheet of store-bought puff pastry
- 1 large egg for egg wash
- Flaky salt
- 1 ounce frozen feta crumbles optional, for grating on top
Instructions
- Begin by making the basil oil (and this can be done days ahead). Bring a large pot of water to boil and prepare an ice bath to the side. dd a large pinch of salt, then boil the basil for 15-30 seconds. Immediately transfer it to the ice bath.
- Squeeze out any excess water from the basil with your hands, then transfer it to a blender. Add the oil and blend until incredibly smooth, this takes me about 2-3 minutes of blending.
- Strain the oil through a sieve into a medium sized bowl. Discard any pulp. Season the oil in the bowl with the vinegar and kosher salt. Set this aside, this oil will last in the fridge for 2 weeks.
- Whisk together 1/4 cup of the basil oil with the feta. Add a few cracks of black pepper and set this in the fridge while you prepare the pie crust.
- Slice the heirloom tomato crosswise, starting from the bottom. This should give you about 6-8 big, round slices.
- Roll out the pie crust until it is as thin as you'd have it for a normal pie. Use a bench scraper to carefully cut out circles that can encircle each tomato slice. You may have to cut some circles, then re-roll out any remaining pie scraps and cut new circles, continuing until you have enough pieces.
- Dust each side of each crust with flour. Then place the feta mixture in the center of each circle. Add one tomato slice on top, then fold up the edges as you would a galette.
- Place all the individual tarts on a parchment-lined baking sheet and chill in the fridge while you preheat the oven to 375°F.
- When the oven is ready, whisk together the egg and brush all the edges of the crusts with a thin layer of the egg wash. Sprinkle the crust and tomato with flakey salt.
- Bake for 25-30 minutes or until the crusts are deeply golden. Remove from the oven and let cool.
- Take out a crumble of frozen feta (see recipe notes) and grate it on top of each tart using a rasp-style grater. Now they are ready to serve!
We really enjoyed these!! Our basil plant isn’t quite ready to be giving us 2 cups of basil at a time, so we substituted garlic olive oil (left over from https://justinesnacks.com/fava-beans-crazy-feta/) and finely chopped up a 1/4 of basil to throw into the feta mixture. I’m not usually one to mess with recipes, especially on the first try, but my boyfriend suggested we add some hummus to the tarts as well, so we layered the hummus, then the feta, then the tomatoes in each tart. It turned out so well, and bulked up the recipe to be a main course for us. That said, I know it would be delicious without the hummus, too 🙂
can use use pesto instead of basil oil?
Absolutely!
Do you think these would freeze well if I make them ahead of time?? Probably would just heat them from frozen?
The tomatoes can’t freeze well, but the dough is fantastic if you freeze it and let it hang out until you need it! I suggest assembling all the components separately to store for a long period of time, and then roll out and assemble right as you want to eat or serve them!
I want to try gluten free tarts- is there a dough you suggest for this recipe? Thank you.
Hi there – gluten free pastry is tricky and I’m by no means an expert, so I can’t guarantee a perfect recipe. But if you are ever making quick subs, the King Arthur GF 1:1 blend is my favorite product to recommend!
I am baking these as we speak and cannot wait to test!
What do you suggest I do with left over basil oil? (basic-as I’m not much of a cook)
Thank you for the inspiration!
It’s a lovely salad dressing or drizzle for grain bowls! I also love to mix it into scrambled eggs or drizzled over boiled eggs – so good. If you have some summer tomatoes that you aren’t using for the tart, it’s great drizzled over them as well. Put it on toast and it’s heavenly.