🥧 Mediterranean Veggie Tart

Description

This Mediterranean Veggie Tart is a vibrant, savory pastry loaded with roasted vegetables, creamy feta cheese, and aromatic herbs, all layered over a crisp puff pastry base. It’s a perfect dish for brunches, light lunches, or elegant dinners — showcasing the fresh and wholesome flavors of the Mediterranean in every bite.

🍅 Ingredients

For the Tart:

• 1 sheet puff pastry (thawed, if frozen)

• 1 small zucchini, thinly sliced

• 1 small red bell pepper, sliced

• 1 small yellow bell pepper, sliced

• 1 small red onion, thinly sliced

• 1 cup cherry tomatoes, halved

• 2 tbsp olive oil

• Salt and black pepper, to taste

• 1 tsp dried oregano

• ½ tsp dried thyme

• ½ tsp garlic powder

• ½ cup crumbled feta cheese

• ¼ cup black olives, sliced

• 1 egg (beaten, for egg wash)

Optional Garnish:

• Fresh basil or parsley

• A drizzle of balsamic glaze or olive oil

👩‍🍳 Instructions

1. Preheat the oven:
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Prepare the vegetables:
   Toss zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, oregano, thyme, garlic powder, salt, and pepper. Spread them out on a baking tray and roast for 15 minutes.

3. Prepare the pastry:
   Roll out the puff pastry on a lightly floured surface. Transfer it to the parchment-lined tray. Using a knife, score a 1-inch border around the edges (don’t cut all the way through). Prick the center area with a fork.

4. Assemble the tart:
   Spread the roasted vegetables evenly over the center of the pastry (inside the border). Sprinkle feta cheese and olives on top.

5. Brush and bake:
   Brush the outer border of the pastry with beaten egg. Bake for 20–25 minutes, or until the pastry is golden and puffed.

6. Garnish and serve:
   Remove from the oven, drizzle lightly with olive oil or balsamic glaze, and sprinkle fresh herbs before serving.

📝 Notes

• You can use phyllo dough instead of puff pastry for a lighter version.

• Mix in goat cheese or mozzarella for extra creaminess.

• Make it ahead — reheat at 350°F (175°C) for 10 minutes before serving.

• For a vegan version, skip the egg wash and use vegan cheese.

💡 Tips

• Dry your veggies: Pat them with paper towels before roasting to prevent a soggy crust.

• Add color contrast: Use a mix of red, yellow, and green veggies for an eye-catching presentation.

• Flavor boost: Add a pinch of chili flakes for subtle heat.

• Perfect crust: Keep puff pastry cold until baking — it ensures the best rise and flakiness.

🍽️ Servings

• Serves 4–6 people

• Makes 1 medium tart (about 9×13 inches)

🔢 Nutritional Information (per serving)

(Approximate values — may vary by ingredients used)

🌿 Health Benefits

• Rich in antioxidants from colorful veggies like peppers and tomatoes.

• Good source of fiber, supporting digestion.

• Heart-healthy fats from olive oil and olives.

• Calcium boost from feta cheese.

• Low in added sugar — perfect for balanced diets.

❓ Q&A Section

Q1: Can I use frozen vegetables?
Yes, but thaw and drain them well before roasting to avoid excess moisture.

Q2: Can I make this tart gluten-free?
Absolutely — just use a gluten-free puff pastry or make a crust from almond flour and olive oil.

Q3: How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispness.

Q4: Can I serve it cold?
Yes! It tastes great both warm and chilled, making it ideal for picnics or lunchboxes.

Q5: What pairs well with this tart?
Try serving it with a Greek salad, lentil soup, or a light lemony yogurt dip.