Tomato Tart With Fillo and Feta Cream Recipe

Baked Tomato Tart With Fillo and Feta Cream

The Spruce/Diana Chistruga

Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 2 to 4 servings
Nutrition Facts (per serving)
478 Calories
25g Fat
51g Carbs
12g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 478
% Daily Value*
Total Fat 25g 32%
Saturated Fat 14g 70%
Cholesterol 64mg 21%
Sodium 736mg 32%
Total Carbohydrate 51g 18%
Dietary Fiber 3g 9%
Total Sugars 5g
Protein 12g
Vitamin C 12mg 58%
Calcium 196mg 15%
Iron 3mg 18%
Potassium 309mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

I fully confess to loving anything wrapped in pastry. Sweet, savory, a little of both—all fine with me if it's wrapped in either homemade dough, store-bought puff pastry sheets or crispy, crunchy fillo sheets. I wouldn't last long on a carb-free diet.

One thing I really like about working with phyllo is how quickly and easily I can make a tart. Yes, it seems intimidating and I thought so, too, when I first started. But once I accepted that it's meant to break and crumble and be imperfect, I realized how simple it is. Just brush each layer with oil or butter, fill it with delicious things and bake.

I found some beautiful multicolored cherry tomatoes in the market and knew I wanted to roast them with some za'atar. So why not go ahead and turn it into a tart. The feta cream is easy to make in a little food processor and although it's crazy salty on its own, it balances perfectly with the sweet tomatoes. Enjoy.

"Beautiful and delicious! Depending upon your appetite, this could serve 4 as a side, or 2 as a main. The tart will be smaller than you think once the sides are folded up. This would be a great appetizer!" —Diana Andrews

Tomato Tart with Fillo and Feta Cream/Tester Image
A Note From Our Recipe Tester


  • 4 ounces feta cheese, crumbled

  • 1/4 cup cream cheese, room temperature

  • 1/2 teaspoon za'atar seasoning

  • 1/4 teaspoon dried oregano

  • 2 to 4 tablespoons milk, as needed

  • 12 sheets fillo pastry, defrosted according to package directions

  • 2 to 3 tablespoons melted unsalted butter, or olive oil

  • 1 to 2 cups cherry tomatoes, halved

  • 1 tablespoon chopped fresh parsley

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Tomato Tart With Fillo and Feta Cream

    The Spruce/Diana Chistruga

  2. Position a rack in the center of the oven and heat to 350 F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.

    Baking sheet lined with parchment paper

    The Spruce/Diana Chistruga

  3. Add the feta, cream cheese, za'atar, dried oregano, and 2 tablespoons of milk to a food processor. Puree until smooth, adding an additional tablespoon or 2 of milk if needed to get a creamy, spreadable texture. Note that the mixture will be quite salty but it will also provide the seasoning for the pastry and tomatoes.

    Feta cream mixture in food processor.

    The Spruce/Diana Chistruga

  4. On the prepared baking sheet, gently brush a layer of fillo pastry with the melted butter, top with another layer and repeat until all the layers are used.

    Spreading butter onto phyllo dough

    The Spruce/Diana Chistruga

  5. Spread the feta cheese mixture over the top layer of fillo, leaving about a 1 1/2-inch border on all sides.

    Spreading feta mixture onto phyllo dough

    The Spruce/Diana Chistruga

  6. Spread the tomatoes on evenly over the feta mixture. Fold up the sides of the fillo to create a rectangular tart with an edge. Brush any exposed dough edges with some of the melted butter.

    Raw, sliced cherry tomatoes on feta mixture on phyllo dough

    The Spruce/Diana Chistruga

  7. Bake until the pastry is a light golden brown, 35 to 45 minutes. Top with the parsley and serve.

    Baked Tomato Tart With Fillo and Feta Cream

    The Spruce/Diana Chistruga


If you're using frozen fillo pastry sheets, place them in the refrigerator overnight to thaw.