Vegetable tart

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Serves: 6

By Tech

(2 Votes) 2


  • 1 packet ready rolled shortcrust pastry

  • 2 tbsp basil pesto

  • 2 tbsp sun-dried tomato paste

  • 2 small onions thinly sliced

  • 1 handful mushrooms thinly sliced

  • 100g feta

  • 1 handful vegetables (eg peppers, broccoli)

  • 150ml crème fraîche


<ol> <li>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.</li> <li>Line a dish with half of the pastry.</li> <li>Smooth over with pesto and then with the tomato paste.</li> <li>Layer the sliced, cooked vegetables on top.</li> <li>Pour the crème fraîche over and crumble the feta cheese over too.</li> <li>Cover and seal with the remaining pastry.</li> <li>Pop in an oven at 180°C/gas mark 4 for 40 minutes.</li> <li>Serve with salad.</li> </ol>

Handy Hint

<p>My children love this.</p>

Additional Information

  • Egg Free

  • Nut Free

  • Vegetarian

  • Starter

  • Main Course

  • Lunchbox

  • Spring

  • Summer

  • Kids can help

  • Make Ahead

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  • jlumka 27/08/14 21:20

    Thanks for this amazing recipe :)

  • 07/10/08 16:15

    A huge hit in this house