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.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

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.