Vegetable tart

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Serves: 6

By Tech

(1 Vote) 1


  • 1 packet ready rolled shortcrust pastry

  • 2 tbsp basil pesto

  • 2 tbsp sun-dried tomato paste

  • 2 small onions, thinly sliced

  • 150ml creme fraiche

  • 1 handful mushrooms, thinly sliced

  • 100g feta

  • 1 handful vegetables, (eg peppers, optional)


  1. Fry the onions and mushrooms (and any other veg) with a little olive oil until soft and slightly browned. Try to evaporate most of the mushroom juices. Allow to cool slightly.
  2. Line a dish with half of the pastry.
  3. Smooth over with pesto and then with the tomato paste.
  4. Layer the sliced, cooked vegetables on top.
  5. Pour the creme fraiche over and crumble the feta cheese over too.
  6. Cover and seal with the remaining pastry.
  7. Pop in an oven at 180C/Gas Mark 4 for 40 minutes.
  8. Serve with salad.

Handy Hint

My children love this.

Additional Information

  • Egg Free

  • Nut Free

  • Vegetarian

  • Starter

  • Main Course

  • Lunchbox

  • Spring

  • Summer

  • Kids can help

  • Make Ahead

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Your comments

  • 07/10/08 16:15

    A huge hit in this house