Beetroot, courgette & feta tart
- Prep: 10m
- Cook: 20m
- Serves: 4
A super easy organic vegetarian tart filled with seasonal vegetables, beetroot, and courgettes. Made with a puff pastry crust that’s crispy on the outside and topped with salty crumbly feta cheese. This simple vegetable tart recipe makes a great starter or a light lunch served with salad.
Method
- Preheat the oven to 200 degrees and line a sheet pan with greaseproof paper.
- Place the ready roll puff pastry on the sheet pan and start to layer the thinly sliced beetroots and courgettes in straight lines on top. Leave an inch of puff pastry around the vegetables. Season to taste.
- Fold over the edges of the puff pastry to create a border/crust. Brush the exposed pastry with the beaten egg.
- Sprinkle with the fresh thyme and bake in the oven for 20 minutes or until the pastry has turned a golden brown.
- Once baked, sprinkle with the feta cheese and drizzle with extra virgin olive oil before serving.
Ingredients
All to be sourced organic where possible
- 1 packet of organic ready roll puff pastry
- 2 courgettes, sliced
- 2 beetroots, peeled and sliced
- Sprigs of fresh thyme
- 3-4 tbsp crumbled feta cheese
- 1 beaten egg
- Salt and pepper to taste
- Extra virgin olive oil for drizzling (optional)
