Roasted Vegetable and Feta Tart

Cook Time: 1 hour plus cooling
Servings: 8


  • 2 sheets of shortcrust pastry, defrosted or 375g homemade shortcrust pastry
  • ½ butternut pumpkin, cut into 5 chunks
  • 1 large zucchini, cut into rounds
  • 1 red capsicum, chopped into 5 cm chunks
  • 2 tomatoes, quartered
  • ½ tsp dried dill
  • 3 eggs
  • 300ml cream
  • 150g Greek fetta
  • Salt and pepper


  1. Preheat the oven to 180°C.
  2. Add vegetables to a large pan (about 28 cm) and drizzle with oil, salt, and pepper. Roast in the oven for 20 – 30 minutes, adding the tomatoes in the last 10 minutes. Cool.
  3. Grease a 24 cm round oven-safe pan or dish with butter. Cover the base of the pan with the pastry. Press pastry into the pan to ensure there are no air bubbles and allow all excess pastry to overhang. Prick the base all over with a fork.
  4. Fill the tart shell with vegetables and fetta.
  5. Whisk together the eggs and cream and season with salt and dried dill. Pour in the tart and bake on the bottom shelf of the oven for 35 – 40 minutes or until cooked and golden. Cool for 20 minutes before removing and serving.

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