Roasted vegetable and feta tart
19
May
2014
- posted in: Recipes
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Roasted Vegetable and Feta Tart
2014-05-19 15:23:38
An easy, healthy, quick, summery dinner
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
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
- 2 tbsp olive oil
- 1 aubergine
- 2 courgettes
- 2 red onions
- 1 block of puff pastry- its okay to buy pre made, we won't tell anyone!
- a dozen cherry tomatoes, halved
- drizzle of balsamic vinegar
- 85g feta cheese, crumbled
- a good handful of fresh basil
- large bag mixed salad leaves and boiled new potatoes to serve
Instructions
- Heat oven to 220C/200C fan/gas 7.
- 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.
- Remove from the oven and let cool while rolling out the pastry.
- 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!
- Arrange the fried veg on top, then season. Drizzle on the vinegar and any remaining oil.
- Crumble on the feta and sprinkle with ripped up basil.
- Cook for about 20 mins until crispy and golden.
- Serve with the dressed mixed salad leaves and new potatoes
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