Feta Tomato Tart with Sourdough Discard Crust


Too much sourdough discard? Make a simple and delicious pie crust with it and fill it with feta and cherry tomatoes.

Very simple and super delicious.


  1. Stretch the shortcrust pastry to the size of your tart pan and lay it down on the bottom and sides of your pan.
  2. Cut the edges with the rolling pin and remove the excess (you may use the remaining for a small tartelette or you can store it back in the fridge for a future use)
  3. Put the grated cheese on the bottom of the tart.
  4. Sprinkle Provence herbs and pepper over. 
  5. Press the cheese to layer it flat (optional).
  6. Decorate the tart with the cherry tomatoes. For this design I cut the cherry tomatoes in 3 and I used only the middle slices, cut also in 2. Needless to say that you do not need to overcomplicate the design (like I did), you may lay over the whole cherry tomatoes or just halved.
  7. Sprinkle or brush on top some olive oil and some Provence herbs
  8. Bake in the preheated oven at 200ºC for 45 minutes. For the first 20 minutes cover the tart with an aluminium foil to avoid burning the tomatoes on top.
  9. Serve it warm with some fresh thyme, oregano or basil.


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