RV Cuisine

Greek salad tart

Take a trip to the Greek Isles with every bite of this delicious salad tart

Greek salad tart
A vegetarian dish like this will appeal to any palate — Photo by Marguerite Breda

Tony and I try to have at least one vegetarian meal a week to reduce our carbon footprint, and I was wandering through the cooking ideas I collect. Tomato tart sounded good but Greek salad sounded sun dipped and ripe. I could just see the navy and aqua waters around the Greek Isles! So here is what evolved. The dish can be either an appetizer or—with half an avocado on the side—a tasty dinner.

15 minutes prep

25 min bake      
Yields 4-6 servings


  • Olive oil cooking spray or brush with olive oil
  • Dough for pie crust
  • 3 tablespoons olive tapenade or make your own
  • 2 large tomatoes, thinly sliced
  • 2 cups fresh spinach
  • 3 oz crumbled feta cheese (I used tomato/basil flavored )


Preheat oven to 375°F. 

Lightly spray or brush the pie pan with olive oil.

Place the pie dough in the pan and flute the edges.

Lightly spray or brush the crust with olive oil.

Bake for 10 minutes.  Remove from oven and let cool for ten minutes.

Spread the tapenade over the bottom of the pie crust.

Lay tomato slices in a circular pattern with edges overlapping on top of the tapenade.

Season with salt and pepper.

Cover the tomato layer with the fresh spinach.

Lay the remaining slices of tomato on top of the spinach in the same circular pattern.

Gently place the feta cheese over the tomato.

Bake at 425°F for 20 minutes.

Remove from oven and let rest for a few minutes.  Enjoy!

NOTE:  This is not an inexpensive recipe.  One way to lower the cost is to make your own tapenade.

Home made tapenade

Grind green olives with either a mortar and pestle or a blender, using enough olive oil to make a paste. You can add tablespoon of capers and or anchovies if you like their taste. Season with salt and pepper and you’ve got tapenade! I used prepared tapenade in the pictured tart I we really enjoyed the meal.

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