Za'atar Tomato Tarte

Tomato and feta have always been a powerful combination, happily marrying two very Mediterranean ingredients. The tomato-feta pasta sauce craze on TikTok is a testament to that. My recipe, however, adds another Mediterranean ingredient. It turns out that tomato and feta are in an open relationship.

Za’atar is a blend of dried thyme, sesame seeds, salt, sumac and other spices, primarily enjoyed in the Levantine region of the Mediterranean. Za’atar is usually enjoyed mixed with a generous amount of olive oil and spread on flatbread or sprinkled on top of hummus or labneh (a type of strained yogurt) as a condiment.

Ingredients:

A box of ready-made puff pastry

250 g of feta cheese

4-6 tomatoes, preferably Roma tomatoes, for their firmer texture

2-3 garlic cloves

3 tablespoons of olive oil

2-3 heaping tablespoons of za ’atar

Some dried thyme and olive oil

Small guide to za ’atar blends: The Jordanian blend is considered the “default” blend of za ’atar, with a rather mellow and rounder taste than other blends. The Lebanese blend has a higher portion of sumac, making it darker and redder with stronger acid notes. The Syrian blend characterizes itself by adding cumin, giving it a browner coloration and a very different flavour profile. Palestinian blend is more herbaceous, strongly emphasizing the thyme. Sometimes, the sumac is replaced with caraway seeds.

How to make it:

First, crush the garlic with a bit of salt and mix it with the olive oil. Let it sit for a few minutes, allowing the garlic to infuse in the oil. Meanwhile, crumble your feta in a large bowl with a fork or using your fingers. Add in the oil-garlic, the za ’atar and mix it all together. Cut the tomatoes into thin slices. Place your puff pastry in a pan, spread the feta mix and arrange the tomato slices on top of it. Sprinkle the dried thyme and a bit of olive over the tomatoes. Bake at 190 C (or 375 F) for around 15-20 minutes. Let it cool for 5-10 minutes and then serve immediately.