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.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

Step 2

Wash and dice the red bell pepper, zucchini, and red onion into small, bite-sized pieces.

Step 3

In a mixing bowl, toss the diced vegetables and cherry tomatoes with olive oil, dried oregano, salt, and black pepper until evenly coated.

Step 4

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.

Step 5

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).

Step 6

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.

Step 7

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.

Step 8

Crumble feta cheese evenly into the center of each tart, staying within the scored border.

Step 9

Top the feta with a heaping spoonful of the roasted vegetables, distributing them evenly among the tarts.

Step 10

Bake the tarts in the oven for 15–18 minutes, or until the pastry is golden and puffed.

Step 11

Remove from the oven and allow to cool for 5 minutes. Garnish each tart with a fresh basil leaf before serving.

Step 12

Serve warm or at room temperature and enjoy!

Nutrition Facts

Serving size	(950.1g)

Amount per serving	% Daily Value*
Calories	1365.6

Total Fat 94.5g	0%
Saturated Fat 30.0g	0%
Polyunsaturated Fat 5.1g
Cholesterol 286.3mg	0%
Sodium 4504.0mg	0%
Total Carbohydrate 101.1g	0%
Dietary Fiber 11.7g	0%
Total Sugars 30.5g
Protein 34.2g	0%

Vitamin D 70.5IU	0%
Calcium 663.5mg	0%
Iron 7.0mg	0%
Potassium 1605.4mg	0%

*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: 61.1%

Protein: 9.8%

Carbs: 29.1%