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Tomato and fetta tart soleil

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  • Peanut free
  • Nut free
  • Sesame free
  • Shellfish free
  • Seafood free
  • No added sugar
  • Vegetarian

This tart soleil - a pull-apart puff pastry tart - is vegetarian and perfect for a party. 

  • Serves12, as a starter
  • Cook time45 minutes
  • Prep time40 minutes, + chilling time
Tomato and fetta tart soleil on a white plate


  • 2 1/2 tbs olive oil
  • 1/2 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp crushed fennel seeds
  • 3 vine-ripened tomatoes, coarsely chopped
  • 2 tbs tomato paste
  • 1 lemon, rind finely grated, juiced
  • 1/2 tsp finely chopped thyme
  • 120g drained marinated fetta, marinating oil reserved
  • 4 sheets butter puff pastry
  • 1 egg yolk, lightly whisked
  • 1 tbs milk
  • Finely chopped thyme, extra, to serve

Fetta-yoghurt dipping sauce

  • 3/4 cup (210g) Greek-style yoghurt
  • 50g drained marinated fetta
  • 1 lemon, juiced
  • 1 small garlic clove, crushed

Nutritional information

Per Serve: Energy: 1439kJ/344 Cals (17%), Protein: 8g (16%), Fat: 22g (31%), Sat Fat: 9g (38%), Carb: 27g (9%), Sugar: 4g (4%), Dietary Fibre: 3g (10%), Sodium: 445mg (22%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 220°C. Line 2 baking trays with baking paper. Heat the oil in a large frying pan over medium-high heat. Add the onion and garlic. Cook, stirring, for 4-5 mins or until tender. Add half the fennel seeds and stir until fragrant. Add the tomato, tomato paste, lemon rind and juice and stir to combine. Season. Cook, stirring occasionally, for 8-10 mins or until tomato breaks down completely and mixture is thick. Transfer to a bowl and place in the fridge for 1 hour to chill.

  2. Step 2

    Meanwhile, place the fetta in a small bowl with 2 tbs of the reserved oil. Use a fork to mash until smooth.

  3. Step 3

    Use a 24cm plate to cut the pastry into 4 discs. Place one disc on a lined tray. Spread with half the fetta mixture, leaving a 1cm border. Spread ¼ cup of the tomato mixture over the top. Cover with another pastry disc, pressing down firmly. Place in the fridge to chill. Repeat with remaining pastry, fetta and tomato mixture.

  4. Step 4

    Working with 1 pastry stack at a time, place a 5cm bowl over centre of the disc and gently press. Use a sharp knife to cut four quadrants into the pastry stack, cutting only as far as the bowl. Cut each quadrant into 5, cutting only as far as the bowl. Place in the fridge until firm. Repeat with the remaining pastry stack.

  5. Step 5

    Working with 1 pastry stack at a time, carefully twist each strip of pastry a couple of times. Combine the egg and milk in a small bowl. Brush egg mixture evenly over the pastry. Sprinkle with remaining fennel seeds and extra thyme. Bake for 40-45 mins until golden and puffed.

  6. Step 6

    While the tarts are cooking, to make the fetta-yoghurt dipping sauce, place the yoghurt, fetta, lemon juice and garlic in a food processor and process until smooth. Season. Transfer to a serving bowl.

  7. Step 7

    Serve the tart soleil with the fetta-yoghurt dipping sauce.

Recipe tip

Use it up:
Whip up more easy, tasty snacks using leftover puff pastry. Try our 15-minute Pesto Pastry Twists

Plan ahead: Feel free to make the fetta-yoghurt dipping sauce up to 1 day ahead. Use any leftovers to serve with crackers, veggie sticks or bread.