Dinner,  Recipes

Quick and Easy Vegetarian Tart

Vegetarian TartThis vegetarian tart is so easy to make thanks to the pre-rolled puff pastry. There really isn’t much to do apart from bake the pastry, then fill it a quarter of an hour before serving, then cooking for the final few minutes. It’s the ultimate make-ahead party food, and you’ll look like an absolute genius to produce something so pretty from your kitchen at the last minute. What makes it more incredible is that you only need 5 ingredients to make it!
[recipe title=”Quick And Easy Vegetarian Tart” servings=”4-6″ time=”40mins” difficulty=”easy”]
Ingredients

  • 1 roll puff pastry
  • 1 packet feta cheese
  • 1 teaspoon dried thyme
  • 6 salad tomatoes, thinly sliced
  • 3 courgettes, thinly sliced

Method

Preheat a fan oven to 180 degrees Celsius, or a regular oven to 190 degrees Celsius. Unroll the puff pastry, but don’t move it off the paper as it very handily is rolled up in baking parchment which you can use now. Pick up the paper (with the pastry on top) and place it onto the baking tray of choice. Carefully press into the sides of the tray. Using a fork, prick holes into the bottom of the pastry, this will stop it from rising in the oven. Take the extra piece of baking parchment and put that on top of the pastry, then put the dried beans on top of the second layer of paper. Any dried beans or rice will do.

Put the baking tray into the oven for 20 minutes. After 20 minutes, remove the beans/rice from the top of the pastry by lifting the top layer of paper. Be careful, the beans are hot! Return the baking tray to the oven for a final 10 minutes to make sure it’s cooked through.

To Fill

Once the pastry is cooked through you can either leave it to one side until later, or start to fill, and cook the final part.

Put the feta cheese and dried thyme into a bowl and mash/crumble with a fork until they are combined. Sprinkle the feta generously over the base of the cooked pastry, keeping aside about half for the top of the tart. Next layer the courgette and tomato on top, alternating courgette and tomato so that it looks a bit like a chequerboard. Finish the tart with the remaining feta cheese mixture sprinkled on top.

Return the tart to the oven for 10-15 minutes, or until the feta begins to turn golden brown.

Serve while still warm, with a salad of greens if you like.[/recipe]

Disclosure: This recipe was originally developed for Tesco Ireland in May 2016 for use in their online and print communications.

I'm an Irish mother to 2 boys, born & bred in Dublin, Ireland. I like to cook simple & fresh food for the family, with the family on a budget.

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