Feta and summer Vegetable Tart

This recipe can also be used to make up mini tarts as well!

Ingredients

Pastry

  • 225g flour, extra to dust
  • 100g unsalted butter, diced and chilled
  • 50g marinated Persian feta
  • Pinch of salt
  • 2 tsp chives, finely chopped
  • 1 large egg yolk, whisked with 1/3 cup chilled water
  • 1 tbsp dried breadcrumbs

Filling

  • 100g marinated Persian feta
  • 300g fresh ricotta
  • 1 tbsp chives, chopped
  • Zest of 1 lemon
  • 1 egg
  • Salt and pepper

Topping

  • 1 squash, thinly sliced across
  • ½ zucchini thinly sliced across
  • 3 mixed coloured tomatoes – thinly sliced across
  • 1 tbsp olive oil from marinated feta
  • Salt and pepper
  • 1 egg yolk, beaten with a fork
  • Extra marinated feta and side salad, to serve

Steps

  1. Preheat oven to 220C.
  2. In a food processor, Feta tart blend flour, butter, feta, salt and chives together until the mixture has a breadcrumb-like consistency.
  3. Add 2/3 of the egg yolk mixture and process until mixture begins to come together. Add more liquid if required.
  4. Bring the dough together with your hands and gently knead on a floured surface until smooth. Shape into a disc, wrap in plastic wrap and chill in fridge for 15 minutes.
  5. Whilst pastry is chilling make the cheese filling by combining ingredients to a chunky mixture. Season to taste.
  6. Roll out chilled pastry onto lightly floured surface to a disc around 3mm thick. Transfer to a lightly floured oven tray. Sprinkle breadcrumbs over base, leaving a 5cm border.
  7. Spread cheese mixture thickly over centre of the dough leaving a 5cm border around the outside.
  8. Push the sides of the pastry up around the cheese filling, pinching to hold together.
  9. Using a palette knife, flatten the top of the filling until level.
  10. Arrange vegetables on top of the cheese filling in a spiral, alternating the sliced vegetables to cover the cheese. Drizzle with oil from the marinated feta.

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