Vegetable and feta cheese tart – Vegetarian

Looking for a way to use up that slightly wilted zucchini and the lonely bell pepper in your fridge? Say hello to your new favorite solution: the vegetable and feta cheese tart. It’s vegetarian, but trust me, even your most carnivorous friend won’t miss the meat.

This tart is a cheesy, veggie-packed slice of happiness.

It’s perfect for brunch, lunch, or those “I should really eat a vegetable today” moments. The feta brings the salty, tangy kick, while the veggies do their sweet, savory thing. Basically, it’s a flavor party and everyone’s invited.

Minimal effort, maximum deliciousness.

Ingredients: (For ~ 6 servings)

• 1 large zucchini or courgette
• 1 leek
• 2 celery stalks
• 2 large sweet peppers
• 2 large red onions
• 2 tomatoes
• 200 g feta cheese
• 4 eggs
• 140 ml cooking cream
• 1 clove of garlic
• a few sprigs of fresh thyme (if you don’t have fresh, you can also use dried)
• a few sprigs of fresh rosemary (if you don’t have fresh, you can also use dried)
• salt + pepper
• 1 concentrated cube of vegetable-flavored soup
• 1 puff pastry
• a few tablespoons of olive oil

Preparation:

Wash and prepare all the vegetables. Slice the zucchini in half lengthwise, then cut into thin slices. Dice the peppers and tomatoes. Finely chop the onion, and thinly slice the garlic. Cut the celery (apio) into slices, and slice the leek after halving it lengthwise. Strip the thyme and rosemary leaves from their stems. Finally, cut the feta cheese into cubes.

In a large pot or wok, heat the olive oil over medium-high heat. Once hot, add all the vegetables except the tomatoes. Cook everything together for about 6–7 minutes, stirring occasionally, until the zucchini is tender and lightly golden.

Next, stir in the aromatic herbs, the crushed soup base cube, and the diced tomatoes. Mix well and let it all cook for another 3–4 minutes. While that’s simmering, whisk the eggs with sour cream and a bit of pepper in a separate bowl.

After the 3–4 minutes are up, turn off the heat and let the vegetable mixture cool for about 10 minutes. During this time, preheat your oven to 180°C (350°F), and line your tart tray with baking paper. Place the puff pastry at the base of the tray, pressing it gently into the corners.

Once the vegetables have cooled slightly, pour in the egg and sour cream mixture and stir to combine. Gently fold in the diced feta cheese, being careful not to mash it. Season everything with salt and pepper to taste.

Now, just transfer that delicious mixture into your tart pan, right on top of the puff pastry—make sure it’s spread out evenly and reaching all the corners!

Place the tray in the preheated oven and bake for about 50 minutes, or until the tart is beautifully golden and set.

Serve it just as it is, or pair it with a fresh salad, some roasted veggies, or even a yogurt-based dressing. Whatever you’re in the mood for!

It’s simple, quick to make, and absolutely delicious. 😊

If you try the recipe, let me know how you liked it! 😊

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