Roast Vegetable And Feta Tarts Recipes

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

Ingredients

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!

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

Ingredients

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

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

Ingredients

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

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