Warm Vegetable and Feta Tart

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)


  • 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.


  • 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.
Nella Foulds
Nella Foulds

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