Best 5 Roast Vegetable And Feta Tarts Recipes

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Indulge in a symphony of flavors with our delightful Roast Vegetable and Feta Tarts. These savory pastries are a feast for the senses, combining the vibrant colors and textures of roasted vegetables with the tangy, creamy richness of feta cheese. Immerse yourself in a culinary journey as we guide you through three irresistible variations of this versatile dish.

Our classic Roast Vegetable and Feta Tart features a medley of roasted bell peppers, zucchini, and red onions, perfectly complemented by the salty bite of feta cheese. For a more sophisticated palate, try our Roasted Beet and Goat Cheese Tart, where the earthy sweetness of beets pairs harmoniously with tangy goat cheese. And for a vegetarian delight, our Roasted Butternut Squash and Feta Tart offers a creamy, nutty filling that will tantalize your taste buds.

These tarts are not only delicious but also incredibly versatile. Serve them as a delectable appetizer at your next gathering, or enjoy them as a light lunch or dinner. Pair them with a crisp green salad for a refreshing meal or elevate your brunch experience with these savory treats. With step-by-step instructions and detailed photos, our recipes ensure that you can easily recreate these culinary masterpieces in your own kitchen. So, gather your ingredients, preheat your oven, and embark on a delightful journey of flavors with our Roast Vegetable and Feta Tarts.

Here are our top 5 tried and tested recipes!

RUSTIC ROASTED VEGETABLE TART



Rustic Roasted Vegetable Tart image

No one will miss the meat in this appealing tart. The flaky, rustic-style crust holds an assortment of flavorful veggies simply seasoned with garlic and olive oil. It's guaranteed to make an impression. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

1 small eggplant, cut into 1-inch pieces
1 large zucchini, cut into 1/4-inch slices
4 plum tomatoes, chopped
1 medium sweet red pepper, cut into 1-inch pieces
4 tablespoons olive oil, divided
4 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 sheet refrigerated pie pastry
1 tablespoon cornmeal
2 tablespoons shredded Parmesan cheese
Minced fresh basil, optional

Steps:

  • In a large bowl, combine the vegetables, 3 tablespoons oil, garlic, salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450° for 25-30 minutes or until vegetables are tender and moisture has evaporated, stirring every 10 minutes., On a lightly floured surface, roll pastry into a 13-in. circle. Sprinkle cornmeal over a greased 14-in. pizza pan; place pastry on prepared pan. Spoon vegetable mixture over pastry to within 1-1/2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Brush pastry with remaining oil., Bake at 450° for 20-25 minutes or until crust is golden brown. Sprinkle with cheese. Cut into wedges. Garnish with basil if desired.

Nutrition Facts : Calories 219 calories, Fat 14g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 277mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.

ROAST VEGETABLE AND FETA TARTS



Roast Vegetable and Feta Tarts image

These are just to die for!! They are great as an entree, a light lunch or dinner - with salad and bread. I found the recipe in the gardening magazine "Burke's back yard". I used phyllo pastry and tied them up. Use whatever veggies you like - eggplant, broccoli, pumpkin, swede, parsnip etc., world's your oyster kid!

Provided by Lorelle in Australia

Categories     Lunch/Snacks

Time 2h

Yield 6 pies, 6 serving(s)

Number Of Ingredients 9

600 g kumara or 600 g sweet potatoes
2 red capsicums
2 zucchini
2 red onions
olive oil flavored cooking spray
3 sheets shortcrust pastry
100 g creamy feta, crumbled
4 eggs
1/2 cup cream

Steps:

  • Preheat the oven to 180°C
  • Peel the kumara and cut into 3cm chunks. Cut the capsicums into large flat pieces, discarding the seeds and membranes. Halve the zucchini lengthways and cut into 3cm lengths. Peel the onions and cut into 8 wedges.
  • Arrange all the veggies on 2 lightly oiled baking trays and spray with olive oil. Bake for 45 minutes until tender and golden brown, turning and moving them around a few times.
  • Set aside to cool, then peel the capsicums and cut into smaller pieces.
  • Use a saucer as a guide to cut 6 x 15cm rounds form the pastry sheets. Line 6 lightly greased 9.5cm (base measurement) 1 cup capacity pie dishes with the pastry.
  • Place a sheet of baking paper over the pastry in each dish and fill with dry rice or beans. Blind bake for 15 minutes then remove the paper and beans and bake a further 5 minutes. Cool before filling with veggies and feta.
  • Divide the vegetables and feta between the prepared pastry cases. Stand the pie dishes on a large oven try. Whist the eggs and cream together with a fork or whisk, and pour over the filling.
  • Bake for 35 minutes until set.
  • These can be made 1 day in advance. Can be served warm or at room temperature. Try a nice fresh salad and some crusty bread to go with it!

GRIDDLED VEGETABLE & FETA TART



Griddled vegetable & feta tart image

Crispy filo pastry makes a light base for a vegetarian tart filled with Mediterranean veg and feta

Provided by Lucy Netherton

Categories     Main course

Time 50m

Number Of Ingredients 10

2 tbsp olive oil
1 aubergine , sliced
2 courgettes , sliced
2 red onions , cut into chunky wedges
3 large sheets filo pastry
10-12 cherry tomatoes , halved
drizzle of balsamic vinegar
85g feta cheese , crumbled
1 tsp dried oregano
large bag mixed salad leaves and low-fat dressing, to serve

Steps:

  • Heat oven to 220C/200C fan/gas 7. Pop 33 x 23cm baking tray in the oven to heat up. Brush a griddle pan with about 1 tsp of the oil and griddle the aubergines until nicely charred, then remove. Repeat with the courgettes and onions, using a little more oil if you need to.
  • Remove the tray from the oven and brush with a little oil. Brush a large sheet of filo with oil, top with another sheet, add a little more oil and repeat with the final sheet. Transfer the pastry to the hot tray, pushing it into the edges a little.
  • Arrange the griddled veg on top, then season. Add the tomatoes, cut-side up, then drizzle on the vinegar and any remaining oil. Crumble on the feta and sprinkle with oregano. Cook for about 20 mins until crispy and golden. Serve with the dressed mixed salad leaves.

Nutrition Facts : Calories 191 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium

CARROT TART WITH RICOTTA AND FETA



Carrot Tart With Ricotta and Feta image

Carrots work beautifully in this simple tart, but onions, parsnips, beets, zucchini or pumpkin work just as well. The key is to cook the vegetables before putting them on the tart, since the moisture released by baking raw vegetables would make the puff pastry soggy and prevent it from rising. Once you remove the tart from the oven, let it cool for 10 minutes before cutting to allow the cheese to firm up slightly. The tart can be served warm, or cooled to room temperature, and would make a great addition to a picnic.

Provided by Sue Li

Categories     brunch, dinner, easy, lunch, pies and tarts, vegetables, main course

Time 1h

Yield 8 servings

Number Of Ingredients 9

Flour, for rolling out dough
1 (14-ounce) package frozen puff pastry, thawed
1 pound multicolored carrots, scrubbed and sliced lengthwise into 1/4-inch-thick pieces
1 tablespoon extra-virgin olive oil, plus more for serving
Kosher salt and black pepper
8 ounces ricotta
4 ounces feta, crumbled
1 garlic clove, grated
Chopped fresh parsley, chervil or chives, for garnish

Steps:

  • Heat oven to 425 degrees. On a lightly floured surface, roll puff pastry into a 10-by-14-inch rectangle. Using a paring knife, lightly score a border around the perimeter of the puff pastry about a 1/4-inch away from the edges. Place puff pastry on a parchment-lined baking sheet and prick the pastry inside the border using a fork to prevent puffing in the center. Bake on top rack until puff pastry is lightly golden, about 20 minutes. Remove from the oven and let cool slightly.
  • Meanwhile, toss carrots with 1 tablespoon oil, season generously with salt and pepper and spread into a single layer on a baking sheet. Roast carrots on the bottom rack (underneath the puff pastry) until the edges are golden brown and carrots are still crisp-tender, 15 to 20 minutes.
  • While puff pastry and carrots are in the oven, blend ricotta, feta and garlic in a food processor until smooth. Season with salt and pepper.
  • Spread the cheese mixture onto the puff pastry up to the border and arrange the carrots in a single layer on top. Bake until the carrots are tender and the edges of the cheese mixture are golden brown, 15 to 20 minutes.
  • Drizzle with olive oil and sprinkle with herbs before serving.

Nutrition Facts : @context http, Calories 405, UnsaturatedFat 17 grams, Carbohydrate 31 grams, Fat 27 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 355 milligrams, Sugar 4 grams

ROAST VEGETABLE AND FETA TART



Roast Vegetable and Feta Tart image

This is a wonderfully flavoursome tart packed full of roasted vegetables. It's easy to assemble and looks stunning.

Provided by Kitzy

Categories     Savory Pies

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

125 g self raising flour
50 g whole meal flour
75 g chilled butter, diced
3 tablespoons cold water
1 red pepper, cored, deseeded and cut into thick strips
1 onion, cut into wedges
3 tomatoes, halved
1/4 butternut squash, peeled and cut into chunks
1 carrot, cut into chunks
2 garlic cloves, chopped
4 small rosemary sprigs
125 g feta cheese, cubed

Steps:

  • Preheat the oven to 200°C.
  • Mix the flours then rub in the butter. Add the water and mix to a firm dough. Knead briefly then chill for 30 minutes.
  • Mix all the vegetables in a roasting tin and add the garlic and rosemary. Sprinkle over some dried mixed herbs if you like. Roast for 35 minutes.
  • Meanwhile, roll out the pastry and place in a 23cm (9 inch) dish. Cover the pastry with parchment paper and fill the dish with baking beans to hold it down. Bake blind for 15 minutes, then remove the paper and beans and bake for another 5 minutes.
  • Fill the pastry case with the vegetables and arrange the feta on top. Bake for another 10 minutes then serve.

Nutrition Facts : Calories 477, Fat 22.8, SaturatedFat 14.4, Cholesterol 67.9, Sodium 477.4, Carbohydrate 58.6, Fiber 6.5, Sugar 8.6, Protein 12.7

Tips:

  • To save time, you can use pre-cut vegetables or frozen vegetables.
  • If you don't have puff pastry, you can use pie crust or even crescent roll dough.
  • Be sure to prick the bottom of the pastry with a fork before baking to prevent it from puffing up too much.
  • Don't overcrowd the tarts with vegetables, or they won't cook evenly.
  • Top the tarts with cheese before baking for a golden, bubbly crust.
  • Let the tarts cool slightly before serving so that the filling has a chance to set.

Conclusion:

These roast vegetable and feta tarts are a delicious and easy-to-make appetizer or light meal. They're perfect for using up leftover roasted vegetables, and they can be customized to your liking with different types of vegetables and cheeses. Whether you're serving them at a party or enjoying them as a quick and healthy lunch, these tarts are sure to be a hit.

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