Easy Vegan Tomato and Feta Tart

a tomato feta tart on a floral tablecloth
tomato pie with piece cut out
vegan tomato and feta tart

Make this easy vegan Tomato and Feta Tart if you want to blow minds! Seriously, I think that we can eat this tart at home all summer long. There is no better way to showcase beautiful summer tomatoes than this.

Vegan Tomato and Feta Tart

This tart uses a combination of a few of my go-to recipes that I use on a regular basis. It is a combination of a flaky Cornmeal Pie Dough and Marinated Vegan Feta that compliment ripe summer tomatoes like nothing else. The addition of some thinly sliced potatoes help give the tart more structure and also turn it into a hearty meal worthy of the center of your plate.

Key Tips for Making the Best Tart

Although simple, here's a few pointers to make your Tomato and Feta Tart a success:

  • Make your dough the day before so that the tart itself does not take much time. Remember to remove from the refrigerator a couple of hours early to let soften so you can roll easily.
  • The longer that the cheese marinates, the more flavor it will impart. I usually keep a jar of this cheese in the fridge, as it keeps for several weeks.
  • Use a stoneware tart pan for great results. A dish like this distributes the heat to cook evenly and make for a perfect crust every time.
  • Choose ripe tomatoes in all different colors for a flavor packed tart that also looks amazing. If garden grown tomatoes aren't an option, choose heirloom or vine ripe tomatoes.
  • Do not rush the bake time. Allowing the tart to bake low and slow makes sure that the potatoes cook through, the dough crisps up, the cheese custard sets, and the tomatoes roast.
  • After removing from the oven, set on a rack and let sit at room temperature for at least 30 minutes to let the tart set before cutting.

How To Store Your Leftovers

When you have had your fill and can eat no more, save leftovers tightly wrapped in the refrigerator. Reheat individual pieces in a 375 oven for about 10 minutes.


a tomato feta tart on a floral tablecloth

Easy Vegan Tomato and Feta Tart

Make this easy vegan Tomato and Feta Tart if you want to blow minds!  There is no better way to showcase beautiful summer tomatoes than this. 
5 from 2 votes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Recipes- Baking
Cuisine American
Servings 8 serves 8



  • Preheat oven to 350f.
  • While the oven is preheating, roll out your pie dough to ¼" thickness and wide enough to fit your tart dish
  • Press the pie dough into your tart dish, pinching the top for a decorative finish.
  • Lightly dock the dough with a fork and place the tart shell in the oven to par-cook for 10 minutes.
  • While the tart shell is pre-baking, peel and slice your potatoes into thin disks using a mandolin or a knife.  It is important that the potatoes are sliced thinly.  Place in a bowl of water to keep from discoloring.  Set aside.
  • Slice the tomatoes in ¼-inch slices.  Set aside.
  • Combine the JUST egg and the feta cheese and set aside. (you can save a few cubes of the feta to garnish the top of the tart).
  • Once the tart has par-baked, remove from oven and place on a work surface.  Brush the mustard over the entire bottom and sides of the crust.
  • Layer half of the potatoes in a spiral to cover the bottom of the tart.  Sprinkle with salt and pepper.
  • Next, pour half of the egg/cheese mixture over the top.
  • Layer half of the tomatoes, alternating colors and saving the nicest looking ones for the top.  sprinkle with salt and pepper.  
  • Repeat Steps 9-11.  Lightly press down the top layer of tomatoes so that everything sits firmly in the tart dish.  Dot with some crumbled feta if you have set some aside from earlier.
  • Bake in the oven, uncovered for 50-60 minutes, rotating the dish halfway through.
  • When finished, you will be able to insert a knife into the center and the potatoes will be tender.  The top of the egg and cheese may be slightly wet, but it should be set all the way through.
  • Remove the tart and place on a cooling rack for a minimum of 30 minutes.  The tart will continue to set as it cools.  
  • Serve room temperature.



Prepare all of your ingredients before building the tart.  This tart can be made a few hours ahead of time and holds well room temperature.
Keyword plant based, tomato tart, vegan, vegan recipes, vegan tarts, vegetarian
Like this recipe?leave a comment or star rating (below) to show your love!


  1. Robin Kent says

    5 stars
    I made this recipe and also made the crust and marinated feta using recipes from this site. Not only was it a beautiful dish for my potluck, it was absolutely delicious. Everyone who tried it remarked that they wanted the recipe. I hope they follow though and come to this site for this recipe and others. Such beautiful, delicious, healthy food!

    • Kajsa@TwistofVegan says

      I saw the picture of your tart! It was beautiful- and bravo for a 3 recipe run. Hopefully they were easy- and now you have those recipes for your collection as well.

  2. diane and todd says

    Can't wait to try this and share with some vegan friends. They're going to be blown away.

    • Kajsa@TwistofVegan says

      I hope you do! Thanks for checking it out!

  3. Waneeta says

    What could a person use as a substitute for the Just Egg?

    • Kajsa@TwistofVegan says

      Hi. This tart has a quiche like texture. If the JUST Egg is unavailable, or you are trying to stay away from egg substitutes, you can make a light roux: equal parts oil and flour that you cook over low heat stirring continually until it thickens and darkens to a blonde color. For a quick recipe I'd season it with salt and a little nutritional yeast.

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