Savoury Feta Cheese Tart


Sharp and  full flavoured, this gloriously crumbly savoury feta cheese tart is so tasty they will be eaten faster than you can serve them. Easy to make and baked until golden brown and flaky. Delicious as an appetizer or part of a main meal.

This feta cheese tart is made using widely available Australian ingredients. Traditionally, in Greece this is made with Greek kefalotyri or a similar cheese.  This tart is equivalently as delicious using feta and parmesan cheese and shock horror ready made puff and shortcrust pastry for convenience. After all, we are blessed with the availability of good quality products in Australia. Why not use them. 

The pin button is available at the end of the recipe.

Note: soft feta cheese is not suitable for this recipe.

Gluten free puff pastry can easily be used as a substitute, as well as the exact same amount of gluten free oat flour or rice flour. Coconut flour may make the filling a little drier.

Serves 6 

Cooking Time: 45mins

Prep Time: 20minutes


250g South Cape Greek Style ( hard) feta grated

100g Parmesan Cheese grated

1tspn baking powder

4 tabspns self raising flour

160ml Strained Plain Greek Yoghurt

2 sheets shortcrust pastry ( pampas )

2 eggs

1/2 cup milk

1 tspn nutmeg ground

1/2 tspn pepper

20 cm x 30 cm tart tin used 

Olive oil spray

1 tspn sesame seeds and poppy seeds for decorating.


Thaw out shortcrust pastry and while base is cooking, thaw out puff pastry. If you thaw out the puff pastry too early it may be a little bit too soft to work with.

Butter tart baking dish generously  if it’s not non-stick. 
Line your tart dish with the shortcrust pastry.

Cut any excess off the edges with a knife.

Using a fork press holes throughout the pastry base as indicated in the picture.

Place some greaseproof paper over the top of the pastry and cover with a layer of dried beans.

You can store the dried beans for another time.

Bake in a moderate oven at 180 degrees Celsius for 15 minutes.

Discard the beans and the greaseproof paper.

Mix the milk, grated feta and grated parmesan, Greek yoghurt, eggs, nutmeg and pepper together with a fork.

At the baking powder and flour and mix through as well. Pull the cheese mix onto the cooked shortcrust pastry that is still in the tart baking dish.

Cut your puff pastry diagonally diagonally and length wise  in thick slices and place over the top in a criss-cross pattern.

Spray with olive oil and sprinkle sesame seeds and poppy seeds.

Bake in 180 degree oven for 40 minutes.

Allow to cool and serve.

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11 Comments Add yours

  1. wow.cheesyyy, looks yummy

  2. foodzesty says:

    Teleiooooo!!! Can you please send me a piece!!! 🙂

  3. Now this is a tart ! My kind of tart…I love feta so much…you have no idea 🙂

  4. mistimaan says:

    Nice recipe

  5. chefkreso says:

    I’ve got Feta cheese, just need some of the other ingredients and I’m putting on an apron and starting the oven.. 😀

  6. dtills says:

    This looks amazing, and something I might be able to accomplish 🙂

  7. jyo says:

    Looks so delightful ✔

  8. oooh i love feta!! and the golden browness on this pastry looks awesome (:

  9. Yum! This looks tasty, good job.

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