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.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 200°C (400°F). Line a large baking tray with parchment paper.

Step 2

Cut the red bell pepper, zucchini, and red onion into bite-sized chunks. Halve the cherry tomatoes.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Prick the inside of the scored area with a fork several times to prevent it from puffing too much during baking.

Step 8

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.

Step 9

Scatter the crumbled feta cheese over the top of the vegetables.

Step 10

Brush the pastry border with the beaten egg to give it a golden finish once baked.

Step 11

Bake the tart in the oven for 15-20 minutes, or until the pastry is golden brown and fully puffed.

Step 12

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

Serving size	844.9 grams (844.9g)

Amount per serving	% Daily Value*
Calories	1063

Total Fat 74.80g	96%
Saturated Fat 24.80g	124%
Polyunsaturated Fat 2.80g
Cholesterol 268mg	89%
Sodium 4163mg	181%
Total Carbohydrate 71.00g	26%
Dietary Fiber 10.60g	38%
Total Sugars 29.20g
Protein 30.30g	61%

Vitamin D 40IU	200%
Calcium 619mg	48%
Iron 6mg	34%
Potassium 1454mg	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.

Source of Calories

Fat: 62.4%

Protein: 11.2%

Carbs: 26.3%