Forktionary

Roast Vegetable And Feta Tarts Recipe

These irresistible Roast Vegetable and Feta Tarts are perfect as a light lunch, dinner, or elegant appetizer! This recipe, inspired by Burke's Backyard gardening magazine, features vibrant roasted vegetables nestled in flaky phyllo pastry. Customize it with your favorite veggies – eggplant, broccoli, pumpkin, swede, parsnip, and more! Easily adaptable for individual servings or a larger gathering. Serve warm or at room temperature with a fresh salad and crusty bread for a complete meal.

Prep Time 45 mins
Cook Time 120 mins
Calories 728.9 kcal
Protein 31g
Rating 5.0 (3 Reviews)
Roast Vegetable And Feta Tarts 11

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Roast Vegetable And Feta Tarts

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How to Make Roast Vegetable And Feta Tarts

  1. Preheat oven to 180°C (350°F).
  2. Peel 1 medium kumara (sweet potato) and cut into 3cm (1.2 inch) chunks.
  3. Cut 1 red bell pepper into large flat pieces, discarding seeds and membranes.
  4. Halve 1 medium zucchini lengthwise and cut into 3cm (1.2 inch) lengths.
  5. Peel 1 medium onion and cut into 8 wedges.
  6. Arrange vegetables on 2 lightly oiled baking trays. Drizzle with 2 tablespoons olive oil. Season with salt and pepper.
  7. Roast for 45 minutes, until tender and golden brown, turning and moving occasionally.
  8. Set aside to cool slightly. Peel the roasted bell pepper and cut into smaller pieces.
  9. Use a 15cm (6 inch) saucer to cut 6 circles from phyllo pastry sheets. (You may need to use multiple sheets).
  10. Lightly grease 6 (9.5cm/3.75 inch diameter, 1 cup capacity) pie dishes.
  11. Line each pie dish with a pastry circle. Gently press into the bottom and up the sides.
  12. Place a sheet of baking paper over the pastry in each dish and fill with dry rice or beans (pie weights).
  13. Blind bake for 15 minutes. Remove the paper and beans; bake for a further 5 minutes, until lightly golden.
  14. Cool completely before filling.
  15. Crumble 150g (5.3 oz) feta cheese. Divide the roasted vegetables and feta evenly among the pastry cases.
  16. In a bowl, whisk together 2 large eggs and 1/4 cup heavy cream.
  17. Pour the egg mixture evenly over the vegetable and feta filling.
  18. Place the pie dishes on a large baking tray. Bake for 35 minutes, or until the filling is set and the pastry is golden brown.
  19. Let cool slightly before serving.
  20. Can be made 1 day in advance. Serve warm or at room temperature with a fresh salad and crusty bread.

Nutrition Information (Approximate per serving)

Sodium

32 g

Sugar

40g

Fat

74g

Carbs

23g

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Main Courses Lunch Main Dish / Dinner Side Dishes European Mediterranean Healthy Vegetarian Summer Recipes Fall Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Yams Sweet Potatoes Lunch Main Dish Eggs Dairy Potatoes Vegetables Oven Roast Picnic Vegetarian Eggs Dietary Peppers Brunch To Go Equipment 4 Hours Or Less