Roast Vegetable and Feta Tart
Elevate your weekday dinner or impress your guests with this stunning Roast Vegetable and Feta Tart—a flaky, golden puff pastry base topped with a medley of roasted red bell peppers, zucchini, red onions, and cherry tomatoes, seasoned to perfection with garlic, oregano, and olive oil. This vibrant tart is finished with creamy, tangy crumbles of feta cheese and a sprinkling of fresh basil for a burst of flavor. Ideal for a quick dinner or an elegant brunch, this easy-to-make recipe combines the richness of caramelized vegetables with the light, crispy texture of puff pastry. Ready in under an hour, it’s the perfect balance of comforting and sophisticated, and pairs beautifully with a fresh green salad or a sparkling beverage. Whether you’re serving it warm or at room temperature, this Roast Vegetable and Feta Tart is sure to become a new favorite. Keywords: roast vegetable tart, puff pastry tart, feta cheese tart, easy vegetable tart recipe, vegetarian tart.
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Recipe Information
Ingredients
- 1 puff pastry sheet
- 1 red bell pepper
- 1 zucchini
- 1 red onion
- 150 grams cherry tomatoes
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 teaspoons dried oregano
- 1 garlic clove, minced
- 100 grams feta cheese, crumbled
- 1 egg, beaten
- 5 fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F). Line a large baking tray with parchment paper.
Cut the red bell pepper, zucchini, and red onion into bite-sized chunks. Halve the cherry tomatoes.
Add the prepared vegetables to a mixing bowl. Drizzle with olive oil and sprinkle with salt, black pepper, oregano, and minced garlic. Toss to coat evenly.
Spread the seasoned vegetables onto the lined baking tray in a single layer. Roast in the oven for 20 minutes, turning halfway through, until tender and slightly caramelized.
While the vegetables are roasting, roll out the puff pastry sheet on a clean, floured surface. Transfer it to a large baking dish or sheet lined with parchment paper.
Using a sharp knife, lightly score a 2 cm (about 1 inch) border around the edges of the pastry (be careful not to cut all the way through). This will create the tart edge.
Prick the inside of the scored area with a fork several times to prevent it from puffing too much during baking.
Remove the roasted vegetables from the oven and allow them to cool slightly. Spread them evenly over the inside area of the puff pastry, avoiding the border.
Scatter the crumbled feta cheese over the top of the vegetables.
Brush the pastry border with the beaten egg to give it a golden finish once baked.
Bake the tart in the oven for 15-20 minutes, or until the pastry is golden brown and fully puffed.
Remove the tart from the oven and let it rest for 5 minutes. Optionally, garnish with fresh basil leaves before slicing and serving.
Nutrition Facts
Calories |
1063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 4163 mg | 181% | |
| Total Carbohydrate | 71.0 g | 26% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 29.2 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 619 mg | 48% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1454 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
