How to Make a Rustic Roasted Vegetable and Feta Tart

Simple Summary

This Roasted Vegetable and Feta Tart is a delightful combination of sweet, caramelized vegetables and tangy feta cheese nestled in a flaky pastry crust. It's a perfect dish for a light lunch or as an elegant appetizer.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 1 sheet of frozen puff pastry, thawed
• 2 medium zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 200g (7 oz) feta cheese, crumbled
• 1 egg, beaten (for egg wash)
• 2 tablespoons fresh basil leaves, torn

Instructions

1. Preheat the oven to 200°C (400°F).

2. In a large bowl, toss the sliced zucchini, bell peppers, and red onion with olive oil, dried oregano, salt, and pepper.

3. Spread the vegetables on a baking sheet and roast for 20-25 minutes, stirring halfway through, until they're tender and lightly caramelized.

4. While the vegetables are roasting, roll out the puff pastry on a lightly floured surface into a 12-inch circle. Transfer to a baking sheet lined with parchment paper.

5. Once the vegetables are done, let them cool for 5 minutes.

6. Arrange the roasted vegetables on the pastry, leaving a 2-inch border around the edges.

7. Sprinkle the crumbled feta cheese over the vegetables.

8. Fold the edges of the pastry over the filling, pleating as you go to create a rustic border.

9. Brush the pastry border with beaten egg.

10. Bake the tart for 25-30 minutes, or until the pastry is golden brown and puffed.

11. Remove from the oven and let cool for 5 minutes before garnishing with torn basil leaves.

12. Slice and serve warm or at room temperature.

Chef's Notes

• For a variation, try adding roasted eggplant or cherry tomatoes to the vegetable mix.
• You can substitute goat cheese for feta if preferred.
• To make ahead, roast the vegetables and store them in the refrigerator for up to 2 days before assembling and baking the tart.
• Leftover tart can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes to crisp up the pastry.

Nutritional Info

Per serving (approximate): 320 calories, 22g fat (9g saturated), 24g carbohydrates, 10g protein, 3g fiber. This tart is a good source of vitamins A and C from the bell peppers, and calcium from the feta cheese.

Serving Suggestions

Serve this tart with a crisp green salad dressed with a light vinaigrette for a complete meal. It pairs well with a chilled Sauvignon Blanc or a light rosé. For a more substantial meal, add a side of roasted chicken or grilled shrimp. This tart is perfect for picnics, brunch gatherings, or as an appetizer for dinner parties. Cut into smaller squares for an elegant passed hors d'oeuvre.