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Mixed vegetable tart with feta and pesto
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Whip up a colorful vegetable tart for a delicious and healthy dinner option.
Ingredients:
  • 750g thinly sliced mixed vegetables
  • 100g (1⁄3 cup) basil pesto or sun-dried tomato pesto, plus extra, to drizzle
  • 100g feta, marinated feta, goat’s cheese or ricotta, crumbled
  • 2 sheets ready-rolled puff pastry, just thawed
Instructions:
  • Preheat your oven to 200C/180C fan forced, then generously grease and line 2 large baking trays.
  • Place a sheet of pastry on each lined tray. Score a 2cm-thick border around each sheet using a sharp knife (be careful not to cut all the way through). Spread pesto evenly over each sheet, making sure to stay within the borders.
  • In a spacious bowl, combine the vegetables and drizzle with 1 1/2 tablespoons of oil. Season generously and toss to evenly coat. Spread the vegetables over the pesto, ensuring they are contained within the pastry sheets. Lightly brush the edges of the pastry with a touch of oil.
  • Bake the tarts for 25 minutes, swapping trays halfway, until the pastry is golden brown and the vegetables are tender.
  • Sprinkle feta cheese over the tarts and spoon extra pesto on top. Cut into quarters and serve promptly.

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