Milos Tomato & Capers Summer Tart

This tart is a postcard from the Aegean: flaky all-butter puff pastry layered with sun-sweet tomatoes, briny capers, and the gentle salinity of real Greek feta. Inspired by long, languid afternoons on the island of Milos—where tomatoes taste like they’ve been kissed by both salt and sun—this recipe transforms a handful of simple ingredients into something elegant enough for guests yet relaxed enough for a weeknight supper. Each bite hums with herbal brightness, olive oil fruitiness, and the whisper of the sea.

Why this tart works

• Moisture management: A foundation of semolina or breadcrumbs discreetly drinks up tomato juices, keeping the pastry crisp.
• Flavor layering: Garlic-lemon oil perfumes the tart, while oregano and thyme echo classic Greek marinades. Feta offers creamy tang; capers and optional anchovy deliver umami and brine.
• Heat strategy: Preheating the baking sheet under the tart ensures immediate bottom heat, encouraging lift and shatteringly crisp layers.

Ingredient spotlight

• Tomatoes: Mix textures and varieties—heirlooms for acidity and perfume, vine-ripened for juiciness, and cherry tomatoes for concentrated sweetness. Light salting and draining prevent sogginess and concentrate flavor.
• Capers: Use brined capers, rinsed; they bring a citrusy, floral salinity that sings with tomatoes. If you have caper leaves (a delicacy in the Cyclades), a few laid atop the tart are a revelation.
• Feta: Seek a firm, barrel-aged Greek feta in brine. It crumbles cleanly and melts into creamy pockets without greasiness.
• Olive oil: A fruity, peppery Greek EVOO brings the orchard to the plate. Don’t be shy—its aroma is a key player.

Technique tips & notes

1. Docking and scoring: Docking the center prevents ballooning, while scoring a border encourages dramatic puff and a well-defined crust.
2. Draining tomatoes: Ten minutes on paper towels is enough to pull excess water without dulling freshness. If tomatoes are ultra-juicy, give them an extra five.
3. Balancing brightness: A teaspoon of red wine vinegar and a touch of honey bring equilibrium—acid for lift, sweetness for roundness—without overshadowing peak-season produce.
4. Salt sanity: Feta, capers, and olives contribute salt. Season tomatoes lightly and finish with a restrained final sprinkle.
5. Crisp insurance: The semolina layer is your safety net. No semolina? Fine dry breadcrumbs or even crushed plain crackers work.

Serving & pairings

Serve warm or at room temperature with a lemony cucumber salad, garlicky skordalia, or a handful of peppery arugula. A chilled Assyrtiko or a spritzy white blend is perfect; if you prefer non-alcoholic, try sparkling water with lemon slices and a thyme sprig. For a heartier spread, pair the tart with grilled zucchini, a bowl of marinated chickpeas, and wedges of watermelon.

History & cultural thread

Tomatoes and capers have long been Cycladic companions. On islands like Santorini and Milos, caper bushes cling to rocky hillsides, and tomatoes are cherished for their intensity. While this tart takes a French pastry base, its soul is distinctly Greek: oregano and thyme from the hillsides, feta from island dairies, and the briny snap of capers recalling sea breezes and taverna tables. Think of it as a culinary bridge—an Aegean “galette” that respects place and season.

Variations

• Eggplant ribbon tart: Add thin ribbons of grilled eggplant beneath the tomatoes for a smoky backbone.
• Herbed ricotta base: Spread 120 g ricotta mixed with lemon zest and dill over the semolina before topping for extra creaminess.
• No-feta version: Swap in crumbled manouri or a few dollops of strained Greek yogurt for a lighter profile.
• Spice note: A pinch of Aleppo pepper or Urfa biber adds gentle warmth and a hint of fruit.

Make-ahead & storage

• Prep ahead: Slice and salt tomatoes up to 2 hours in advance; keep covered on paper towels. The seasoned oil can be whisked a day ahead.
• Bake day-of: Assemble just before baking for best lift. Reheat leftovers on a hot baking sheet at 200°C for 8–10 minutes to re-crisp.
• Storage: Refrigerate tightly covered for up to 2 days. Avoid microwaving, which softens the pastry.

Sustainability & sourcing

Choose tomatoes from local growers at peak ripeness; their shorter travel means better flavor and a lighter footprint. Capers packed in brine (not vinegar) tend to be more nuanced. If using anchovies, seek sustainably fished varieties.

Final thoughts

This is summer cooking at its easiest and most generous: minimal fuss, maximal flavor, and a table filled with color. Every element serves a purpose—crisp pastry, juicy tomatoes, briny sparks of caper and olive, and the bright lift of lemon and herbs. It’s a tart that tastes like a sunlit breeze off the Aegean, perfect for sharing with friends on a warm evening.