Baked Feta and Sun-Dried Tomato Tart with Oregano
A creamy, tangy tart featuring crumbled feta and sun-dried tomatoes, baked with fresh oregano for a simple yet flavorful Mediterranean dish. This mediterranean-inspired vegetarian (vegetarian) ready in about 40 minutes layers torn into 1-inch pieces pita bread, crumbled (4 oz) feta cheese, drained and chopped sun-dried tomatoes into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 slices, torn into 1-inch pieces pita bread
- 1 cup, crumbled (4 oz) feta cheese
- 1/2 cup, drained and chopped sun-dried tomatoes
- 1/4 cup, chopped fresh oregano
- 2 tbsp olive oil
- 1/2 cup tomato sauce
- 1/4 tsp (optional) red pepper flakes
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a bowl, combine 1/2 cup tomato sauce, 2 tbsp olive oil, 1/4 cup fresh oregano, and 1/4 tsp red pepper flakes (if using), stirring until well mixed.
- Step 2: Line a baking dish with 4 slices of pita bread torn into 1-inch pieces.
- Step 3: Spread the tomato sauce mixture evenly over the pita bread.
- Step 4: Top with 1 cup crumbled feta cheese and 1/2 cup chopped sun-dried tomatoes.
- Step 5: Bake for 20-25 minutes until the edges are golden and the feta is bubbling.
Frequently asked questions
How long does Baked Feta and Sun-Dried Tomato Tart with Oregano take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Feta and Sun-Dried Tomato Tart with Oregano?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Feta and Sun-Dried Tomato Tart with Oregano?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Feta and Sun-Dried Tomato Tart with Oregano for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Feta and Sun-Dried Tomato Tart with Oregano vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My family devoured this! So simple and elegant for a vegetarian dish. The oregano really elevated it.
- ★★★★★
This tart was a hit at my dinner party! The feta and sun-dried tomatoes were perfectly balanced with the oregano. Will make again.
- ★★★★☆
Loved the flavors, but it took a bit longer to bake than the recipe said. Next time I'll adjust the time.
