Roasted vegetable and feta tart

19
May
2014
Roasted Vegetable and Feta Tart
An easy, healthy, quick, summery dinner
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
1122 calories
150 g
76 g
49 g
39 g
17 g
2150 g
1127 g
44 g
0 g
29 g
Nutrition Facts
Serving Size
2150g
Amount Per Serving
Calories 1122
Calories from Fat 428
% Daily Value *
Total Fat 49g
75%
Saturated Fat 17g
86%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 24g
Cholesterol 76mg
25%
Sodium 1127mg
47%
Total Carbohydrates 150g
50%
Dietary Fiber 38g
150%
Sugars 44g
Protein 39g
Vitamin A
584%
Vitamin C
288%
Calcium
78%
Iron
59%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tbsp olive oil
  2. 1 aubergine
  3. 2 courgettes
  4. 2 red onions
  5. 1 block of puff pastry- its okay to buy pre made, we won't tell anyone!
  6. a dozen cherry tomatoes, halved
  7. drizzle of balsamic vinegar
  8. 85g feta cheese, crumbled
  9. a good handful of fresh basil
  10. large bag mixed salad leaves and boiled new potatoes to serve
Instructions
  1. Heat oven to 220C/200C fan/gas 7.
  2. Chop all the veg into chunky pieces and place on a baking tray. Drizzle with olive oil and salt and pepper. Pop in the over for 25 mins.
  3. Remove from the oven and let cool while rolling out the pastry.
  4. Add the pastry to a baking tray- making sure it fits right to the edges with a bit of a lip to catch the tasty juice!
  5. Arrange the fried veg on top, then season. Drizzle on the vinegar and any remaining oil.
  6. Crumble on the feta and sprinkle with ripped up basil.
  7. Cook for about 20 mins until crispy and golden.
  8. Serve with the dressed mixed salad leaves and new potatoes
beta
calories
1122
fat
49g
protein
39g
carbs
150g
more
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