Mini Tomato & Feta Tarts

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!

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!