Flaky Feta Tart Recipe

Name: Flaky Feta Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium onions, finely chopped; About 1/2 cup extra-virgin olive oil, divided; 1/2 teaspoon kosher salt; 3 large eggs; 2/3 cup milk; 12 ounces whole-milk ricotta cheese; 14 ounces sheep's-milk feta cheese, crumbled fine; 1 1/2 teaspoons caraway seeds; 2 teaspoons fresh lemon juice; 1/2 cup finely chopped fresh dill; 1/3 cup fine semolina; 1/2 teaspoon freshly ground black pepper; 6 sheets filo dough (12 in. by 17 in.), thawed if frozen

Servings: persons

4 medium onions, finely chopped
About 1/2 cup extra-virgin olive oil, divided
1/2 teaspoon kosher salt
3 large eggs
2/3 cup milk
12 ounces whole-milk ricotta cheese
14 ounces sheep's-milk feta cheese, crumbled fine
1 1/2 teaspoons caraway seeds
2 teaspoons fresh lemon juice
1/2 cup finely chopped fresh dill
1/3 cup fine semolina
1/2 teaspoon freshly ground black pepper
6 sheets filo dough (12 in. by 17 in.), thawed if frozen

1
Preheat oven to 400u00b0 with a rack in lowest position. In a large frying pan over medium heat, saute onions with 2 tbsp. oil and the salt, covered, until softened but not browned, about 10 minutes.
2
Whisk eggs and milk in a bowl. Stir in cheeses, caraway, lemon juice, dill, semolina, pepper, and 2 tbsp. oil. Stir in onions.
3
Oil a 12-in. tart pan with removable rim. Transfer 1 filo sheet from package to a work surface; cover remaining filo with a damp kitchen towel. Brush filo sheet with oil and ease into tart pan with at least 2 in. hanging over sides. Repeat with 3 more filo sheets, rotating each 45u00b0 to cover pan bottom and sides with plenty of overhang (they'll overlap). Spoon filling into tart.
4
Oil sheet 5 of filo and lay on top of filling, rumpling filo artfully over entire top and especially in the center. Top with sheet 6, rumpling it the same way. Fold overhanging filo back over tart (it will break a little) and dab any dry spots with oil.
5
Bake tart until golden brown, about 50 minutes. Let cool 20 minutes, then free tart edges from pan with a small spatula. Set tart on a platter. Cut in wedges and serve warm or at room temperature.
6
Make ahead: Up to 8 hours; chill uncovered, then reheat in a 350u00b0 oven until warm and crisp, about 20 minutes.
7
Note: Nutritional analysis is per serving.

712

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 medium onions, finely chopped, About 1/2 cup extra-virgin olive oil, divided, 1/2 teaspoon kosher salt, 3 large eggs, and more.

Yes, Flaky Feta Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Flaky Feta Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions