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Roasted Vegetable and Feta Tart

Roasted Vegetable and Feta Tart

A delicious option for lunch, or for serving up at a picnic!


For the pastry:

  • 110g self raising flour
  • 55g grated cheddar cheese 
  • 70g very cold butter
  • 1 tsp paprika
  • Pinch of salt
  • 3 tbsp beaten egg


  • Half a red onion
  • 1 red pepper
  • 1 sweet potato
  • 1 courgette 
  • 2 tbsp olive oil
  • 1 egg (plus the remainder of the egg from the pastry)
  • 1 egg yolk
  • 100ml double cream
  • salt and pepper


  1. In a food processor, blitz the butter, flour, cheese, paprika, and salt until it forms a bread crumb consistency.
  2. Add the 3 tbsp beaten egg and blitz JUST enough for the dough to come together. You should be able to squeeze it together in your hands to form a ball. 
  3. Wrap in cling film and chill in the fridge for around 30 minutes. 
  4. Pre-heat your oven to 190C fan.
  5. When the pastry has chilled, roll it out to about 4mm thick in a circle, big enough to line your tin with. I used a 7 inch case, but a 8 inch would still work with this amount of pastry!
  6. Grease the tin, and then roll the pastry on top, gently pressing down into all of the groves. 
  7. Spend some time using your fingers to neaten up the pastry, ensuring there are no gaps or holes and the pastry is even all the way around. 
  8. Trim any excess pastry by rolling the rolling pin over the top of the tin and then prick the bottom  of the pastry with a fork.
  9. To help prevent the pastry from shrinking, chill the pastry in the tart case again before baking - around 20 minutes is fine, or pop it in the freezer for a little while.
  10. Place a circle of baking paper on top of the pastry, and fill with baking beans or equivalent. 
  11. Blind bake the pastry for 15 minutes.
  12. Remove the baking beans and bake for a further 10-12 minutes until the bottom is nicely golden.
  13. Turn the temperature up to 200 C (fan)
  14. Allow the pastry to cool and meanwhile, prepare the filling.
  15. Peel the sweet potato and chop into small chunks.
  16. Chop the pepper, courgette and onion and place all the chopped vegetables into a roasting pan, and toss in the oil.
  17. Roast for around 20 minutes and then remove from the oven.
  18. Reduce the oven temperature to 180 C (fan).
  19. Whisk the eggs and double cream in a jug, and add the salt and pepper. 
  20. Fill the pastry case with the roasted vegetables and then crumble the feta on top. 
  21. Pour the egg and cream mixture over the top of the vegetables, filling the pastry case and making sure the liquid fills all the gaps. 
  22. Bake for around 20-25 minutes until the liquid has just set. Remove from the oven and allow to cool before removing from the tin. 
  23. Enjoy! 

Head to my Instagram Highlights @alice.fevronia for a video on how to make this loaf and tag me if you give it a go, I'd love to see!

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