Sourdough Tomato Tart
This sourdough tomato tart is made with a flaky crust and topped with fresh feta and basil. A simple from-scratch recipe perfect for summer meals, brunch, or light dinners. The sourdough tomato tart is one of those recipes that quietly becomes a staple in your home. It’s simple, beautiful, and made with real ingredients you probably already have on hand.
With the flaky sourdough crust, fresh tomatoes, creamy feta, and basil, it comes together into a light, flavorful dish that works for lunch, dinner, or even a relaxed weekend brunch. It’s an easy way to turn fresh, seasonal ingredients into something your whole family will enjoy.
And if you’re anything like me, you want meals like this. The kind that look impressive, taste incredible, but don’t require hours in the kitchen or perfect conditions to pull off.
This is that kind of tart recipe.
Why This Sourdough Tomato Tart Works
There’s something about a savory tart that just feels special. Maybe it’s the flaky pastry, maybe it’s the way everything is layered so simply, or maybe it’s that it feels like something you’d order out—but you made it at home.
This fresh tomato tart is one of my favorite ways to use summer tomatoes, especially when they’re overflowing on the counter and you need a great way to use them up. It’s light enough for a light dinner, but filling enough to serve as a side dish or even a main with a simple salad.
And I want to say this clearly—this is not just for the sourdough mom who has all the time and margin.
This is for the busy mom, the one juggling homeschool, laundry, and dinner. This is for the woman who wants to prioritize from-scratch meals but needs them to actually fit into real life.
Making something like this sourdough tomato tart is a great way to bring that intention into your kitchen without overwhelm.
What You’ll Love About This Recipe
- A flaky pastry made from a simple sourdough discard pie dough
- Uses fresh tomatoes and simple, real ingredients
- Flexible fermentation time (make it work for your schedule)
- No complicated shaping—rustic is perfect
- Easily adaptable for what you have on hand
This is truly a great recipe to keep in your back pocket.
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Key Ingredients (Simple + Real)
Let’s talk through what makes this delicious tart come together.
The crust starts with a basic homemade pie crust using flour, butter, and sourdough discard. Think of it like a cross between shortcrust pastry and traditional french tart doughs—simple, rich, and so forgiving.
The filling is where it shines:
- Fresh tomatoes (cherry tomatoes, plum tomatoes, or even ripe heirloom tomatoes)
- Dijon mustard (don’t skip this—it adds so much flavor)
- Feta cheese
- Fresh basil leaves and other fresh herbs if you have them
A side note here—this is one of those recipes where grocery store ingredients still shine. You don’t need anything fancy to make this a fresh tomato tart your family will love.
You can find a full list of ingredients in the recipe card located at the bottom of this post.
How to Make Sourdough Tomato Tart
1. Start with the Crust
In the bowl of a food processor, you’ll combine flour, a teaspoon salt, and cold butter. As the butter melts slightly during pulsing, it creates that flaky pastry texture we’re after.
Once it’s crumbly, you’ll add your sourdough discard and pulse until a pastry dough forms. It should come together into a soft ball without needing ice water.
Wrap the dough in plastic wrap and place it in the fridge. This is where the magic happens.
You can let it chill for just an hour if you’re short on time, but for best results, let it ferment for at least 12 hours. I’ve even let mine go a few days, and the flavor just keeps getting better.
This is where sourdough fits into real life—you prep when you can, and bake when it works.
2. Prep the Tomatoes
While your dough is resting (or when you’re ready to bake), slice your fresh tomatoes.
Place them in a large mixing bowl or small bowl and sprinkle with kosher salt and black pepper. Let them sit for about 15 minutes. This step matters.bThe tomatoes will release excess moisture, which helps prevent a soggy bottom of the crust. After they sit, drain them and even pat them dry gently with a paper towel if needed.
If you’ve ever made tomato pie before, you know this step is key.
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3. Roll Out the Dough
Once your dough is ready, place it on parchment paper and use a rolling pin to shape it into about a 12-inch circle. No need for perfection here—this is a rustic savory tart, and that’s part of the charm. Transfer your parchment paper onto a lined baking sheet or sheet pan for easy baking.
4. Build the Tart
Now comes the layering. Start by spreading dijon mustard across the bottom of the crust. It might seem simple, but it adds a subtle tang that balances the richness of the cheese and butter.
Next, arrange your tomato slices in a single layer over the mustard. In another bowl, mix your eggs and feta. Pour this mixture evenly over the tomatoes. Drizzle olive oil over the top and scatter fresh basil leaves (and any herb mixture like fresh thyme if you want to add more flavor).
5. Fold and Finish
Gently fold the edges of the dough up and over the filling, working your way around the tart. This is where it starts to look like a proper delicious tart. Brush the edges with an egg wash using a pastry brush. This is what gives you that golden brown finish in the oven.
6. Bake
Place the tart into a preheated oven (350° f oven) and bake for 30 to 40 minutes. You’re looking for a deeply golden brown crust and a set filling. Your kitchen will smell incredible.
Tips for Best Results
- Drain your tomatoes well – this makes all the difference in the texture
- Use cold butter – it helps create that flaky pastry
- Don’t skip the dijon mustard – it adds depth without overpowering
- Bake until golden brown – don’t rush this step
If you’ve ever struggled with soggy crusts, you might be tempted to blind bake or use pie weights or even uncooked rice—but for this tart, draining the tomatoes well does the job beautifully without extra steps.
How to Serve Sourdough Tomato Tart
This sourdough tomato tart is incredibly versatile.
Serve it:
- Warm for a light dinner
- At room temperature for brunch
- Alongside a salad as a side dish
It pairs beautifully with something simple and fresh. And honestly, the next day it might be even better.
Baking Tips & Variations
One of my favorite things about this tart recipe is how flexible it is.
- Add caramelized onions for a deeper flavor
- Swap feta for fresh goat cheese or fresh mozzarella
- Sprinkle a little parmesan cheese on top before baking
- Add a touch of lemon zest for brightness
And if you’re feeling adventurous, the note on the recipe card is about turning this into a sweet version with fresh fruit is such a fun option!
Recipe FAQs
Yes. You can chill the dough for an hour and bake the same day. But if you can plan ahead, the fermented dough gives the best flavor.
You can, but the homemade pie crust really is worth it. It’s simple and gives that true from-scratch feel.
Cherry tomatoes, plum tomatoes, and ripe heirloom tomatoes all work well. Just make sure they’re ripe and flavorful.
Yes! Store in an airtight container in the fridge and enjoy the next day.
More Thoughts From My Kitchen
I think sometimes we overcomplicate what it means to cook from scratch. We think it has to look like homemade sourdough bread every day or perfectly planned meals. But recipes like this remind me that it doesn’t have to be that way.
This sourdough tomato tart is simple. It’s a handful of ingredients, a little bit of time, and a willingness to try. And the number of times I’ve made something like this in between everything else going on in life—it’s proof that it is doable.
You don’t need a perfectly clean kitchen. You don’t need hours of free time.
You just need a starting point. And maybe this is yours. I can’t wait for you to try this recipe!
More Sourdough Recipes
If you’re loving this, you’ll definitely want to check out more sourdough recipes here on the blog. There’s something so satisfying about using your starter in simple, practical ways.
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If you make this recipe, please leave a rating on the recipe card below! I’d also love for you to tag me @autumn.chasingoursimple on Instagram so I can see what you’ve been baking!
Sourdough Tomato Tart
Ingredients
For the Tart
- 1½ cup all-purpose flour
- ½ tsp salt
- 1 cup plus 1 tablespoon of cold butter, cubed
- ½ cup sourdough discard
For the Filling
- 4 cup ripe tomatoes, halved/sliced
- 2 tbsp dijon mustard
- 4 oz feta cheese, crumbled
- 2 eggs + 1 for egg wash
- 1 tbsp olive oil
- Salt and pepper
- Fresh basil
Instructions
For Tart
- Add flour, salt, and butter to a food processor and pulse until a crumbly mixture is formed.
- Add sourdough discard and pulse until a ball of dough forms.
- Wrap it in plastic wrap and place it in the fridge to ferment for at least 12 hours or up to 4 days.
- *You don't have to ferment the dough. You can just let it chill for an hour, but the flavor is best if it ferments.
For Filling and Assembly
- Add the tomatoes to a bowl and sprinkle with salt and pepper. Allow 15 minutes for the tomatoes to release their juices and then drain so that the juices don’t make the crust soggy.
- Preheat the oven to 350°. Line a large baking sheet or pizza stone with parchment paper.
- Roll the tart crust into a 12-inch circle on the parchment paper and brush Dijon mustard over the bottom of the tart.
- Spread drained tomatoes on the tart.
- Beat together eggs and feta, and pour over tomatoes. Drizzle on the olive oil and top with fresh basil leaves.
- Fold a 2-inch border of dough up and over the edge of the filling. Continue folding all the way around. Use a pastry brush to paint the dough with a beaten egg.
- Place in the oven and bake for 30 to 40 minutes, until the crust is nicely browned.
- *Note: This tart can be made with delicious summer fruits as well. Just add 1 tablespoon of sugar to the flour mixture and fill with berries or summer peaches instead.
