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Roasted Vegetable & Whipped Feta Tart

Cuisine: Mediterranean
Keyword: Fresh Seasonal
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6
A golden, flaky vegetarian tart layered with creamy whipped feta, colorful roasted vegetables, and fresh herbs.
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Ingredients

  • * 1 sheet puff pastry thawed
  • * 1 small zucchini thinly sliced
  • * 1 small yellow squash thinly sliced
  • * 1/2 red bell pepper thinly sliced
  • * 1/2 small red onion thinly sliced
  • * 1/2 cup cherry tomatoes halved
  • * 1 tablespoon olive oil
  • * 1/2 teaspoon sea salt
  • * 1/4 teaspoon black pepper
  • * 1/2 teaspoon dried oregano
  • * 1 egg beaten

Whipped Feta

  • * 1 cup crumbled feta cheese
  • * 1/4 cup plain Greek yogurt
  • * 1 tablespoon olive oil
  • * 1 teaspoon lemon zest
  • * 1 teaspoon fresh lemon juice
  • * 1 small garlic clove grated
  • * 1 tablespoon fresh basil or parsley chopped
  • * Pinch of black pepper

Instructions

  • Preheat oven to 400°F and line a baking sheet with parchment paper.
  • Toss vegetables with olive oil, salt, pepper, and oregano.
  • Roast vegetables for 15–18 minutes, then set aside.
  • Blend feta, Greek yogurt, olive oil, lemon zest, lemon juice, garlic, herbs, and pepper until smooth.
  • Place puff pastry on parchment, score a 1-inch border, and prick the center with a fork.
  • Brush edges with egg wash and bake pastry for 10 minutes.
  • Spread whipped feta inside the border and top with roasted vegetables.
  • Bake for 12–15 minutes, until pastry is golden and crisp.
  • Finish with fresh herbs, olive oil, honey, or red pepper flakes if desired.

Notes

Roast the vegetables first to prevent a soggy tart. Serve warm or at room temperature.