- Dish type
- Pies and tarts
- Savoury pies and tarts
- Cheese pies and tarts
This is a quick and easy favourite. You can roast whatever vegetables you like, the ones listed here are just a suggestion to get you started.
108 people made this
- 1 onion, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 green chilli, seeds removed and chopped
- 1 clove garlic, chopped or minced
- Freshly ground black pepper to taste
- 1 tablespoon extra virgin olive oil
- 1 (400g) tin chopped tomatoes, drained
- 1 (200g) packet of feta cheese, broken up
- 1 (375g) package ready rolled puff pastry
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Preheat oven to 200 degrees C / gas mark 6.
- Lightly oil a shallow baking dish. Place onion, peppers, and garlic in prepared pan. Season with freshly ground pepper, and sprinkle a little olive oil over them. Roast in preheated oven for about 10 minutes.
- When the vegetables are tender, remove from oven. Spread tomatoes evenly over the vegetables, and sprinkle with feta cheese.
- Roll out the puff pastry on a floured surface, and place over vegetables.
- Bake for 20 minutes, or until pastry is golden brown. Remove from oven, place a tray over the dish, and then flip it upside down so that you have a puff pastry base with the vegetables on top. Serve immediately while the puff pastry is still crisp.
Reviews & ratingsAverage global rating:(43)
Reviews in English (34)
This was really yummy- even my sister who doesn't like anything very much liked this one. It's a little hard to dish up, but i don't really mind about presentation so it was fine. I added loads of vegetables, I had 4 peppers, 3 field mushrooms, 3 small courgettes, 2 red onions and some cherry tomatoes. i'll definitely be making it again.-25 May 2009
Used this as a basis for my own version with different veg and also made it an open tart-09 Oct 2011
Delicious, The fact that you flip it over at the end is absolute genius! Much simpler to make than you'd think.-01 Jul 2011
Roasted veg and feta puff pastry tart recipe - Recipes
How do you save time in the kitchen during the week? Caz, a marketing and events manager from Perth, Australia, has a great hack. “I like to roast a big batch of veggies at the beginning of the week, and then use that as the base for dinners throughout,” she says. “Putting veggies on a tart with feta and store-bought puff pastry is one of my favorite variations.” To conclude our month of reader dinners, here’s how to make her delicious vegetable tart…
Roasted Vegetable Tart with Caramelized Onions and Feta
Caz first shared this idea on a post about five-ingredient dinners. “It’s one of those things I sort of throw together without measuring or timing,” she says. “Just taste your feta before salting the veggies because the saltiness can vary and will affect how much you want to add. Greek feta tends to be saltier and crumblier, while Danish feta is milder and smoother.”
A mix of veggies, such as squash, eggplant, carrots, sweet potato and zucchini
Herbs, such as rosemary, thyme or oregano
1 sheet 9-inch store-bought puff pastry dough
Crumbled feta cheese
Preheat the oven to 350F. Chop up about a cup or two of raw vegetables. Toss with olive oil, salt, pepper and herbs on a sheet pan and roast for about 20 minutes. While the vegetables are in the oven, slice and caramelize an onion with olive oil on low heat on the stove.
Once the vegetables are done, prep the pastry. Lightly oil a sheet pan or baking dish and lay store-bought puff pastry on the bottom. Bake in the oven at 350F for about 10 minutes, until it’s lightly golden.
Take the pastry out of the oven and top with the roasted vegetables, caramelized onion and crumbled feta. The sides will puff up around the topped area, creating a border. Put it back in the oven for another 10-15 minutes until the pastry is flaky and golden. Enjoy!
Thank you so much, Caz!
(Photos by Ali Stafford for Cup of Jo. Thanks to Franny Eremin for helping with this series.)
Healthy Vegetarian Recipe
As I mentioned above. Not only is this recipe healthy. It’s also vegetarian. Vegetarian healthy meals usually consist of the same old salad and beans. This is a great recipe to mix that up.
It isn’t just low calorie but the feta provides a great source of protein for all you vegetarian muscle builders out there!
Perfect for that filling vegetarian healthy dinner.
Constructed red pepper and feta filo tart ready for baking photo.
Roasted veg and feta puff pastry tart recipe - Recipes
Heat the oven to 400°F. Lightly grease or line a baking sheet with parchment paper. Beat the egg and water in a small bowl with a fork.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry into a 13 x 11-inch rectangle. Place the pastry on the prepared baking sheet. Brush the edges of the pastry with the egg mixture. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork. Refrigerate for 30 minutes.
Stir the oil and garlic in a small bowl. Place the eggplant, zucchini and squash in a single layer on a shallow-sided pan. Brush the vegetables with half of the oil mixture. Turn the vegetables over and brush with the remaining oil mixture. Season to taste. Bake the vegetables for 4 minutes, turning halfway through baking. Cool the vegetables slightly.
Spread the pesto on the pastry. Arrange the vegetables alternately in rows on the pastry. Sprinkle with the cheese.
Bake for 20 minutes or until the pastry is golden brown. Sprinkle with the red pepper strips and serve immediately.
Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.
If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it
To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.
- ¼ cup extra virgin olive oil, plus extra to drizzle
- 3 medium onions (450 g), sliced thinly
- 2 cloves garlic, sliced
- 1 fresh long red chilli, sliced
- 2 teaspoons fresh thyme leaves
- 4 small roma tomatoes (240 g), halved lengthways
- 1 large zucchini (150 g), cut into 1 ½ cm thick rounds
- 1 medium eggplant (300 g), cut into 1 ½ cm thick rounds
- 1 tablespoon balsamic vinegar
- 1 ½ sheets frozen puff pastry
- ½ cup firmly packed fresh basil leaves
- 1 Heat 2 tablespoons of oil in a medium saucepan over medium heat. Add onion, garlic, chilli and thyme. Reduce heat to low cook, stirring occasionally, for 30 minutes or until onions are soft and caramelised.
- 2 Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
- 3 Place tomatoes, zucchini and eggplant on lined tray, drizzle with vinegar and remaining oil season. Bake for 20 minutes or until vegetables are browned. Remove from oven and increase oven temp to 220°C/425°F.
- 4 Line a 20 x 30 cm (8 x 12 in) slice pan with baking paper, extending the paper 2 cm (¾ in) over sides. Thaw pastry then join sheets together to form a long rectangle.
- 5 Place tomatoes, cut-side down, on base of lined pan with zucchini and eggplant to fit snuggly, side by side. Top with caramelised onion and half the basil leaves.
- 6 Place pastry over the vegetables and trim if necessary, leaving enough to tuck in around the inside edges of the pan.
- 7 Bake tart for 25 minutes or until pastry is puffed and golden. Leave in the pan to cool for 5 minutes.
- 8 Place a board or platter large enough to cover the pan over the tart flip tart onto board, then remove the lining paper.
- 9 Drizzle tart with extra olive oil and top with remaining basil. Cut tart into four wedges, and eat soon after baking, while the pastry is still crisp and warm!
Tip: Serving suggestion: Top with vegan feta and serve with a side salad!
Roasted Vegetable + Egg Tart
Ok ok, a talking vegetable tart may be too ambitious but let’s get to the point, this egg and veggie roasted tart is the bees knees! This hearty veggie tart will be a welcome addition to any of your holidays menus. Just another wonderful recipe for vegetarians, who accept the consumption of egg of course!
I tried to make this tart as easy as possible for you and I hope you think it is too. After all, a loaded and roasted vegetable tart will always be a slave to time but, there aren’t a huge array of vegetables in this tart so there is less preparation time for you, yay! Also another bonus? You will be using store-bought puff pastry sheets as your crust, sneaky hey? Easy – YES!! As I know the Christmas season can be a stressful for many…. easy, healthy and satisfying go-to recipes to feed the masses are an absolute must! So I hope you add this roasted veggie and egg tart to your lunch/dinner table this festive season!
- 1 x 320g/11½oz ready rolled puff pastry
- 4 tbsp green pesto (or red pesto)
- ¼ courgette, sliced
- ¼ red pepper, sliced
- ¼ yellow pepper, sliced
- ¼ green pepper, sliced
- 1 jar asparagus
- 1 jar artichoke hearts
- 2 tbsp olive oil
- 100g–150g/3½oz–5½oz Cheddar, grated or diced
- salt and freshly ground black pepper
Preheat the oven to 200C/180C Fan/Gas 6.
Line a baking tray with greaseproof paper and place the ready-rolled pastry into the lined baking tray.
Spread the pastry with the pesto leaving a 2cm/¾in gap around the edge. Place in the fridge while you prepare the vegetables.
Heat a large griddle pan and put all the vegetables into a large glass bowl. Add the oil and season with salt and pepper.
Cook the vegetables on the griddle pan until cooked through and lines are formed.
Vegetable Puffs From Homemade Puff Pastry Sheets / Vegetable Pastry Puffs / Veg Puffs
My long time mission came to an end, i successfully made puffs. Look at the pictures it looks promising right. I have made puff pastry before but it was a complete failure and a butter was leaking all the place and it was a complete mess. From that day onwards i stayed away from puff pastry for a while. But after watching so many videos and refering so many website, i got a little confident. But when many of my viewers requested me to post this, i got the complete confidence and got into action.
I took a recipe, followed it to the end and the result was amazing. So i decided to share it with you all. Check out the puff pastry sheet recipe before you check this. The cool thing about this is you could do what ever filling you like in this, the flakyness make it taste great. I have a recipe for chocolate crossaint and jam tart made with this. I will post the recipe soon. So try this and out and let me know how it turned out.
Asparagus & feta tart
If I were a vegetarian, I’m not sure my boyfriend and I would get on in the kitchen. He is a true self-proclaimed carnivore and will never be happier than with a large rare steak for dinner. Although I eat meat (and when I do the rarer the better!) I have always been a champion of vegetables (I inherited this from my mum) – as well as being healthy, they are so colourful and varied and, well, tasty. Given my boyfriend’s predisposition, I am particularly proud of myself and almost feel a sense of cunning when I manage to sneak this sort of dish onto the table and be complimented on it (although he did say it would be nicer if it somehow incorporated bacon…I am ignoring this).
It’s a little early for asparagus season so consider this a recce: when asparagus floods the shops in a few weeks and you’re bored of steaming it, try this quick* and simple tart. Perfect as a starter or a light supper, vegetarians and non-vegetarians alike will enjoy this. Crispy pastry, oozy feta and fresh asparagus punctuated with crunchy pine nuts – what’s not to like?
*This is quick to make only if you cheat like me and buy ready-made puff pastry – I have promised myself that one day I will try my hand at making it from scratch but there always seem to be more important things to do…
Asparagus & feta tart
Serves 2 as a main, 4 as a starter
– 200g ready-made puff pastry
– 1 tablespoon creme fraiche
– 125g asparagus spears
– 70g feta
– small handful pine nuts
– 1 tablespoon olive oil
Preheat your oven to 200°C.
Roll out the puff pastry into a rectangle about 1/2 cm thick and place onto a baking tray lined with baking paper. To make the crust, score a border 1cm in from the edge (only partly cutting through your pastry) with a sharp knife. Prick the central square with a fork (this will stop it rising too much).
Blind bake the pastry for 10 minutes to minimise the risk of a soggy bottom.
Spread the creme fraiche onto the central square. Trim the asparagus to fit the width of the tart and arrange top-to-tail. Crumble the feta on top, sprinkle with pine nuts and drizzle with olive oil. Season with a few grinds of black pepper (I find that the feta brings ample saltiness to the dish).
Bake for another 25 minutes or so until the pastry is golden brown and the asparagus is tender.
Puff Pastry Tomato, Onion & Vegan Feta Tart
This tomato, onion and feta tart is my latest and it's definitely a keeper.
We wouldn't call this a pie here in the UK as a pie has pastry all round, a pastry lid or at least some depth to the filling. I have a feeling it might be a pie elsewhere in the world.
Maybe you would call my Butternut, Red Pepper & Potato Puff Pastry Plait a pie, but maybe not.
Ready Rolled Puff Pastry
Constructing a tart
Violife Vegan Feta
How to serve a puff pastry tart
Puff Pastry Tomato, Onion & Feta Tart
- 375g ready rolled puff pastry
- 1 tbsp olive oil, plus a little extra for brushing the pastry
- 1 red onion, finely sliced
- 3-4 tbsp free-from pesto (or your regular pesto)
- 3-4 ripe red salad tomatoes
- 1 tsp dried oregano
- 100g feta cheese or vegan feta
- a good grinding of black pepper
- a few small basil leaves for serving
- Take your pastry out of the fridge 20 - 30 minutes before making your tart.
- Saute your onion until soft and starting to caramelise in the olive oil.
- Preheat your oven to 200c/180c fan/400f/gas mark 4.
- Unroll the pastry, if it is on baking paper, transfer it straight onto your baking tray.
- Score a border around the edge of your tart, not cutting all the way through, then brush the border with olive oil and fill the inside of the tart with pesto. Spreading it evenly.
- Slice your tomatoes and place them over your tart to fill it.
- Scatter the onion across the tart.
- Season with black pepper and a sprinkle of dried oregano.
- Crumble half the feta over the tart.
- Bake for 20-25 minutes until golden.
- Cut into 6 slices and crumble the rest of the feta over the tarts and throw on some fresh basil leaves.
- Serve warm with salad or vegetables.
If you're looking for more easy dinner recipes check out my main course recipe index, or why not sign up for my posts by email? Scroll to the bottom of the page and add your email. You can also sign up for my monthly newsletter.
You may also like to try my Cheesey Vegetable Puff Pie, which can be veggie or vegan and is a fabulous weekend dinner dish.
Disclosure: I created this recipe to promote Violife vegan cheeses. I was not expected to write a positive review and any opinions expressed are my own.
Oh, I so hope we get some of that Violife range in the U.S. - one of the things my Mum misses is goat cheese, and this looks really tasty!! The whole dish looks like something I need to make!
It has been a lifesaver for us, well not that dramatic, but makes it easier for me to make the dishes I want to. My boys love tarts like this and they are so easy to make.
I love using puff pastry! It tastes delicious and holds up well!
Yes it is handy to have in the fridge for quick meals.
I would call it a tart :) Love baking with puff pastry - it makes your life way easier, doesn't it?
Yes me too and I love using puff pastry, it is so quick and easy to prep a weeknight meal.
It's like having a whole meal in this pizza I love everything on it! Puff Pastry is the key to the best crust too!
It does look a bit like a pizza and traditional pizza flavours too. Quicker than pizza to make mind you.
Thanks, I was pleased with it.
Such a delicious tart! I love that pesto base and the addition of feta. Yum!
Such a delicious puff pastry tart! I love the pesto base and addition of feta. Yum!
I got your first comment thanks Tara. I just have comment moderation turned in so I see them before publishing to cut out spam.
This looks incredible! I'm going to try it tonight for dinner.
Thanks Sisley, I do hope you enjoyed it :)
I always make sure I have a roll of ready made puff pastry on hand for dinners like this. Great tip re brushing the edges with olive oil! Will definitey give this a go!
Oh. and of course its a tart -)
Yes the olive oil works well, I used to use milk, but I always have olive oil to hand and it suits all diets.
Hi Jacqueline! This sounds absolutely delicious. I am so excited about all of the Summer veggies and feta adds such a lovely flavor!
Thanks Alix and yes it was really delicious.
Ooh this looks scrummy. I do love a good tart. I'm rather taken with your puff pizza pies at the moment, though I would probably call them tarts rather than pies.
Thanks Choclette and yes the pizza pies are super good. Cooper loves them. Nah pies are more fun!
I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x