Go Back
Roasted Vegetable Tart

Easy Roasted Vegetable Tart

This roasted vegetable tart combines flaky puff pastry with caramelized seasonal vegetables and tangy feta cheese. Easy to prepare yet impressive to serve, it's perfect for everything from casual dinners to special occasions.
Print Recipe Pin Recipe
Total Time 40 minutes
Course Dinner, Lunch
Cuisine Mediterranean-inspired
Servings 4

Equipment

  • Baking sheet
  • Parchment paper
  • Knife
  • Mixing bowl
  • Fork (for pricking pastry)

Ingredients
  

For the tart

  • 1 sheet of ready-rolled puff pastry about 320g
  • 2 tablespoons olive oil divided
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 medium zucchini thinly sliced
  • 1 small eggplant thinly sliced
  • 1 red onion sliced into thin wedges
  • 2 garlic cloves minced
  • 1 cup cherry tomatoes halved
  • 100 g feta cheese crumbled
  • 2 tablespoons fresh thyme leaves
  • Salt and pepper to taste

For the quick aioli (optional)

  • 3 tablespoons mayonnaise
  • 1 small garlic clove finely minced
  • 1 teaspoon lemon juice
  • Pinch of salt

Instructions
 

  • Preheat your oven to 400°F (200°C). Because nothing says "I've got my life together" like a properly preheated oven.
  • Prep your veggies. Slice all those colorful vegetables into similarly sized pieces so they cook evenly. Remember, we're going for "rustic chic" here, not "I chopped these with my eyes closed."
  • Roast those babies. Toss your sliced peppers, zucchini, eggplant, and onion with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for about 15 minutes until they're starting to soften and caramelize. (Go ahead and snack on a few pieces – that's chef's privilege.)
  • Prep your pastry. While the veggies are roasting, unroll your puff pastry onto a parchment-lined baking sheet. With a knife, score a 1-inch border around the edge (don't cut all the way through!) to create a fancy crust. Prick the inner rectangle with a fork – this prevents your pastry from having a dramatic puffiness uprising.
  • Build your masterpiece. Brush the pastry with the remaining olive oil and sprinkle with minced garlic. Arrange your roasted veggies artfully within the border – or just dump them on if you're not feeling particularly Picasso-esque today. Add the cherry tomato halves and sprinkle with fresh thyme.
  • Bake that beauty for 20-25 minutes, until the pastry is golden and crisp.
  • Finish with flair. Remove from the oven and sprinkle with crumbled feta cheese while still warm. The slight melt of the cheese against the hot vegetables is basically culinary poetry.
  • Make the quick aioli if you're feeling fancy: Mix all ingredients in a small bowl. It takes 30 seconds but makes you look like a proper chef.

Notes

  • Dietary preferences: This dish is vegetarian by default. For vegans, use vegan puff pastry (many store-bought ones are accidentally vegan!) and skip the feta or use a plant-based alternative.
  • Allergens: Contains gluten (pastry), dairy (feta), and eggs (in the aioli). For gluten-free, look for GF puff pastry alternatives.
  • The secret to a non-soggy bottom? Make sure your vegetables aren't too wet when you place them on the pastry. If your veggies released a lot of liquid during roasting, let them drain on a paper towel for a minute.
  • This tart is best served warm but is still delicious at room temperature, making it perfect for picnics or make-ahead meals.
  • For maximum flavor, let your vegetables get some actual caramelization in the roasting stage – those slightly charred edges are flavor gold.