Veggie Feta Tart
Veggie Feta Tart

Anju Bhatia



Prep Time

0 : 10

Cooking Time

0 : 30



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 14.5 g
Sat Fat 4.92 g
Salt 202.0 mg
Sugars 2.62 g
  • Other Items
  1. 1 onion, chopped
  2. 1 green capsicum pepper, chopped
  3. 1 red capsicum pepper, chopped
  4. 1 green chilli, seeds removed and chopped
  5. 1 clove garlic, chopped or minced
  6. Freshly Ground Black Pepper to taste
  7. 1 tablespoon Extra Virgin Olive Oil
  8. 400g chopped tomatoes, drained
  9. 1 (200g) packet of feta cheese, broken up
  10. 1 (375g) package Ready Rolled Puff Pastry
  1. Preheat oven to 200 degrees C.
  2. Lightly oil a shallow baking dish. Place onion, peppers, and garlic in prepared pan. Season with freshly ground pepper, and sprinkle a little olive oil over them. Roast in preheated oven for about 10 minutes.
  3. When the vegetables are tender, remove from oven. Spread tomatoes evenly over the vegetables, and sprinkle with feta cheese.
  4. Roll out the puff pastry on a floured surface, and place over vegetables.
  5. Bake for 20 minutes, or until pastry is golden brown. Remove from oven, place a tray over the dish, and then flip it upside down so that you have a puff pastry base with the vegetables on top. Serve immediately while the puff pastry is still crisp.