Warm Vegetable and Feta Tart

At the end of the grocery week, the vegetable drawer in the fridge includes some vegetables I didn’t get around to using during the week.  This is a great way to use up those delicious veggies without resorting to making soup!

Ingredients for 4 servings

500g	puff pastry, ready roll
1 tbsp	plain flour
250g	potatoes, cubed
200g	marrow or courgette, cubed
200g	butternut squash, cubed
180g	aubergine, cubed
	spray oil
100g	preserved artichokes
75g	tomatoes, sliced
1	garlic bulb
20g	black pitted olives
2 tbsp	extra virgin olive oil
1	lemon
5g	fresh basil
100g	feta cheese
	salt and pepper

(Example ingredient amounts given, adjust accordingly to your requirements)

Method

• Pre-heat your oven to 190°C fan/400°F .
• Place the cubed potato, aubergine, marrow/courgette, garlic bulb and butternut squash into a large roasting tray, season to taste and add a few sprays of oil before baking for approximately 30 minutes or until cooked and golden brown.
• Line a baking sheet with baking parchment and roll the puff pastry to the size of your baking sheet.
• Carefully place the puff pastry onto the baking sheet and prick the surface of the pastry all-over with a fork.
• Bake for 20-30 minutes until the pastry is cooked through and golden brown on the bottom (no soggy bottom here!).
• The puff pastry will have risen during baking, so place it onto a large plate or chopping board upside down.
• As the pastry cools a little, place the baked vegetables into a bowl along with the olives, artichokes, sliced tomato and fresh basil.
• Slice the top off the roasted garlic bulb and squeeze the garlic pulp into the bowl before adding a drizzle of extra virgin olive oil and a squeeze of lemon.
• Toss the vegetables before arranging them onto the pastry base.
• Crumble the feta over the warm tart and serve immediately.

Notes

• The ready made puff pastry I used was Vegan-friendly.
• Feel free to use other vegetables.  Carrots, beetroots and mushrooms would be a lovely addition.
• Swap the feta for a creamy ball of mozzarella and drizzle with a little aged balsamic vinegar.