Tomato Tart with Fillo and Feta Cream

Tomato Tart with Fillo and Feta Cream

The Spruce / Anita Schecter

Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 4 servings
Nutrition Facts (per serving)
224 Calories
18g Fat
11g Carbs
7g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 224
% Daily Value*
Total Fat 18g 23%
Saturated Fat 11g 55%
Cholesterol 56mg 19%
Sodium 351mg 15%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 6%
Protein 7g
Calcium 183mg 14%
*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 multi-colored 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!


  • 6 sheets fillo pastry
  • 2 tablespoons butter (melted, unsalted or olive oil)
  • 4 ounces feta cheese
  • 1/4 cup cream cheese
  • 1 to 2 tablespoons milk (as needed)
  • 1/2 teaspoon za'atar seasoning
  • 1/4 teaspoon dried oregano
  • 1 pound cherry tomatoes (halved or quartered)
  • 1 tablespoon parsley (chopped, fresh)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350 F. Line a baking sheet with parchment paper.

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

  4. Gently brush a layer of fillo pastry with the melted butter or olive oil, top with another layer and repeat until all the layers are done.

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

  6. Slice or quarter the tomatoes, depending on their size and spread on top of the feta cheese mixture. Fold up the sides of the filo to create a rectangular tart with an edge. Make sure to brush any exposed dough with some of the melted butter or olive oil.

  7. Bake for 45 minutes or until the pastry is a light golden brown. Finish by topping with the chopped fresh parsley.

  8. Serve and enjoy!


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