Tomato Tart With Fillo and Feta Cream Recipe

By
Anita Schecter
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Anita Schecter
Professional recipe developer, food photographer, and blogger with more than a decade of experience creating Middle Eastern recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 12/19/22
Tested by
Diana Andrews
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Tested by Diana Andrews
Diana earned her B.A. in Fine Art at Queens College and her culinary certification from the Institute of Culinary Education. Diana has served as head recipe developer and editor for Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer, and product tester at Food Network.
Learn about The Spruce Eats' Editorial Process
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

Ingredients

  • 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

Tip

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