Roast Vegetable and Feta Tarts
Savor the irresistible flavors of these Roast Vegetable and Feta Tarts, a delightful combination of flaky puff pastry, caramelized vegetables, and creamy feta cheese. Perfect for a quick yet elegant appetizer or light main course, these tarts showcase roasted red bell peppers, zucchini, and cherry tomatoes, seasoned with olive oil and dried oregano for a Mediterranean-inspired twist. The golden, puffed edges cradle the vibrant vegetable filling, while fresh basil adds a fragrant finishing touch. Easy to prepare in just under an hour, this recipe is ideal for impressing guests or elevating your everyday meals. Serve them warm or at room temperature for a versatile dish that's as beautiful as it is delicious.
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Recipe Information
Ingredients
- 2 sheets puff pastry sheets
- 1 red bell pepper
- 1 zucchini
- 1 red onion
- 200 grams cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 100 grams feta cheese
- 8 leaves fresh basil leaves
- 1 egg
- 1 tablespoon milk
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Wash and dice the red bell pepper, zucchini, and red onion into small, bite-sized pieces.
In a mixing bowl, toss the diced vegetables and cherry tomatoes with olive oil, dried oregano, salt, and black pepper until evenly coated.
Spread the seasoned vegetables on the prepared baking sheet in a single layer and roast for 15–20 minutes, or until tender and slightly caramelized. Remove and let cool slightly.
While the vegetables are roasting, thaw the puff pastry sheets if they are frozen and cut each sheet into four squares (you will have 8 squares total).
Place the pastry squares onto a separate parchment-lined baking tray. Using a knife, score a border about 1 cm (1/2 inch) from the edge of each square, being careful not to cut through the pastry. This will allow the edges to puff up during baking.
In a small bowl, whisk the egg and milk together to create an egg wash. Brush the egg wash lightly over the edges of the pastry squares.
Crumble feta cheese evenly into the center of each tart, staying within the scored border.
Top the feta with a heaping spoonful of the roasted vegetables, distributing them evenly among the tarts.
Bake the tarts in the oven for 15–18 minutes, or until the pastry is golden and puffed.
Remove from the oven and allow to cool for 5 minutes. Garnish each tart with a fresh basil leaf before serving.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
1366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.5 g | 121% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 4504 mg | 196% | |
| Total Carbohydrate | 101.1 g | 37% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 30.5 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 664 mg | 51% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1605 mg | 34% | |
*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.
