Food

Dump Everything on a Puff Pastry and Call It a Night

How do you save time in the kitchen during the week? Caz, a marketing and events manager from Perth, Australia, has a great hack. “I like to roast a big batch of veggies at the beginning of the week, and then use that as the base for dinners throughout,” she says. “Putting veggies on a tart with feta and store-bought puff pastry is one of my favorite variations.” To conclude our month of reader dinners, here’s how to make her delicious vegetable tart…

Roasted Vegetable Tart with Caramelized Onions and Feta

Caz first shared this idea on a post about five-ingredient dinners. “It’s one of those things I sort of throw together without measuring or timing,” she says. “Just taste your feta before salting the veggies because the saltiness can vary and will affect how much you want to add. Greek feta tends to be saltier and crumblier, while Danish feta is milder and smoother.”

You’ll need:

A mix of veggies, such as squash, eggplant, carrots, sweet potato and zucchini
Olive oil
Salt
Pepper
Herbs, such as rosemary, thyme or oregano
Onion
1 sheet 9-inch store-bought puff pastry dough
Crumbled feta cheese

Preheat the oven to 350F. Chop up about a cup or two of raw vegetables. Toss with olive oil, salt, pepper and herbs on a sheet pan and roast for about 20 minutes. While the vegetables are in the oven, slice and caramelize an onion with olive oil on low heat on the stove.

Once the vegetables are done, prep the pastry. Lightly oil a sheet pan or baking dish and lay store-bought puff pastry on the bottom. Bake in the oven at 350F for about 10 minutes, until it’s lightly golden.

Take the pastry out of the oven and top with the roasted vegetables, caramelized onion and crumbled feta. The sides will puff up around the topped area, creating a border. Put it back in the oven for another 10-15 minutes until the pastry is flaky and golden. Enjoy!

vegetable tart

Thank you so much, Caz!

P.S. More recipes, including baked eggs with veggies and fettuccine with kale and goat cheese.

(Photos by Ali Stafford for Cup of Jo. Thanks to Franny Eremin for helping with this series.)

  1. Abby says...

    I made this last night as part of a dinner with friends (all appetizers) and took the additional shortcut of picking up roasted veggies from the Whole Foods salad bar. It came out great and everyone loved it. So happy I picked up an extra frozen puff pastry. Will make one this week for dinner with a salad and whatever toppings I have in the fridge.

    • Franny Eremin says...

      So happy to hear that, Abby!!

  2. Efi says...

    Being Greek, I laughed a lot with the comments about Danish feta, haha…
    This tart actually reminded me of an easy pizza that my friends’ mom used to make for us! She used a sheet of puff pastry as the base and spread store-bought tomato sauce, ham and cheese on top and then baked it in the oven for 30 minutes. Very delicious!
    Nowadays, when I want a quick pizza I make this easy whole wheat Mediterranean pizza (https://www.thehungrybites.com/whole-wheat-mediterranean-pizza/) but next time I’ll try this with the puff pastry. Thanks!

  3. Lisa says...

    This is great! I was making lots of quiches / tarts at one stage but the blind baking part of it is Very Annoying. This is much simpler
    If you really feel like phoning it in, just roasted veg, feta and pine nuts (forget the pastry). Sooooo good

  4. Caz says...

    Ah, I’m so glad you guys liked it! Getting a mention on Cup of Jo definitely jazzes up a boring old Thursday! Thanks guys :) I haven’t actually made this for a while, I might make it again next week!

  5. Emily says...

    This looks like an amazing recipe and I look forward to trying it! But it reminds me a bit of one of our favorite “phone it in” dinners: Keep a frozen Trader Joe’s pizza on hand, and use it as a base layer for leftover veggies and meat at the end of the week. It totally satisfies that junk-food pizza craving, but it’s cheap as can be and makes you feel good about cleaning out the fridge. We’ve done leftover pork barbeque, roasted chicken and broccoli, potatoes and kale, you name it. Also, it probably doesn’t HAVE to be a Trader Joe’s pizza, but we use the Quattro Formaggio style because it’s thin and crispy and delicious.

  6. These would also be great in a hash topped with an egg or turned into a pureed soup!

  7. corina says...

    Mouth watering! This reminded me of the puff pastry pizza I make every now and then. I bake the puff pastry for 10-15 mins at about 200 degrees Celsius (I preheat the oven first), then take it out, level it a bit with the back of a spoon (to get out the air), then top it with tomato sauce, 2-3 types of cheese scattered all around, a tin of tuna and some onion rings (uncooked), and maybe some olives, then put it back in the oven, middle rack, for an additional 10-15 min at about 180 degrees Celsius. I am telling you, it is a dream! I cut it into squares and mostly eat it by myself because I am that fast :)

    • Maureen says...

      Oh my gosh my mouth is watering!

  8. Anna says...

    May I respectfully comment on the subject of feta?
    There is no such thing as Danish feta!
    Maybe a white cheese that looks like feta?
    I am Greek and we take our cheese making very seriously!!!
    (lol)

    • Caz says...

      Haha I meant no disrespect! From what I understand, Denmark used to produce a lot of feta and were not too happy when the EU made it a protected product. So now in the EU the name feta is only for cheese made traditionally in Greece, but we still use the term feta for a variety of feta-style cheeses in Australia.

    • Julianna says...

      Ha! Anna that was exactly my thought! I didn’t comment because I’ve heard how contested this was in the EU but my Greek American heart stopped at the mention of non-Greek Feta.
      Regardless- I’ve had wonderful “feta’s” from many different countries and this recipe looks wonderful! Thank you so much for sharing, Caz!

  9. jeannie says...

    Love this “trick.” Awesome!

  10. This looks amazing and so easy! We roast veggies all the time as a side dish, but I love the idea of making them the spotlight. Definitely adding this to the meal plan next week!

  11. Nicola says...

    Someday I will fly over to America and go to this magical Trader Joes place that I read about on Cup of Jo, I think I may never leave there :)

    • It’s legitimately amazing. I live on an island in the Pacific NW (USA) and the closest TJs is on the mainland — so a $25 round-trip ferry ride, plus about 45 minutes travel time one way. STILL WORTH IT THO!

  12. Mims says...

    Dinner: I phone it in at least once a week with pressure cooker soup!
    Chopped onion and garlic
    choose One vegetable: winter squash, large can of chopped tomatoes, head of cauliflower or broccoli
    One can coconut milk
    Tablespoon either red, green or yellow curry paste
    Veggie stock or water with tbsp Vogue cuisine orangutan friendly soup base
    1/2 cup of jasmine rice or quinoa.
    Bring up to pressure, cook 5 minutes, release pressure.
    sometimes I do the thai finishing step: juice of two limes with equal parts of fish sauce. or just correct seasonings with added salt, pepper, smoked paprika, etc.

    Serve with whole grain bread and prewashed spinach as a salad. easy peasy.

  13. Anya says...

    This is one of my go-to dinners this fall/winter.. You can also use pie crust (homemade or store bought) in case you thought you bought puff pastry but bought pie crust instead :) And i’ve also made it where i didn’t pre-bake the puff pastry ahead of time and just baked it all for 25-30 min.

    This type of recipe really allows you to be creative – like putting slices of yummy cheese on top of the crust and then piling cooked/roasted/sauteed veggies and meat on top, or stirring the cheese into the mixture. So delicious! Once you’ve made this galette a few times, you can branch out and try new combinations!

  14. Cailin says...

    The title of this post made me laugh out loud. It reminds me of the motto of my perfectionist sister, “Never say good enough about anything unless you’re making a casserole.”

    I’m a big fan of throwing things together for dinner. This looks delicious.

  15. Cat says...

    This would be so easy with the fall roasted veggies from Trader Joes!

  16. Erin says...

    I make an appetizer with puff pastry, pesto, Roma tomatoes and provolone (melted) and it is heavenly!

  17. Amy says...

    I love using puff pastry. This brand, and it’s the only one available where I live, has hydrogenated oils in it :( I need to find someplace online that can ship a brand with none of that yucky stuff in there.
    This looks delicious!!

    • emma says...

      I’m not sure on the ingredients, but if you have a trader joe’s near you, during the xmas season they have puff pastry… people rave about it.

    • Amy says...

      Thanks Emma! Might be worth the drive to check that out!!

  18. Liz Velasquez says...

    Puff pastry with goat cheese, fig spread and prosciutto. So god and easy!

  19. Sara says...

    Great idea! I adore roasted vegetables and I would eat them with everything. However, I really dislike their texture and taste after they’ve been sitting in the fridge and that keeps me from roasting a big batch at the beginning of the week, which would be a lifesaver. Does anyone have a tip for storing roasted veggies or bringing them back to life after a couple of days in the fridge? Thanks!

    • emma says...

      I just threw a bunch of older roasted veggies into my lentil soup & blended it all together… SO GOOD!

    • Julia says...

      Make sure they’re completely cool before you put them away, or they’ll steam in the storage container and get soggy/gooey. Also helps to use higher heat to roast them for shorter pd of time so the insides stay a little al dente, but you still get adequate brown crispy edges

    • Anna says...

      I usually roast zucchini, tomatoes, red onions and eggplant together. I may eat that as a side with some grilled sausages one day, but then I’ll put it into tomato sauce and serve with pasta or polenta another day. That’s one of my favorite ways to use them up! I’ve never had an issue with the texture of leftover roast veggies, except for white potatoes.

  20. Kathleen says...

    What does she mean by sides? Does the tart shown have sides?

    • Franny Eremin says...

      Hi Kathleen! Yes, when you pile the toppings on after the initial bake, the sides will puff up from the weight and create a border. Hope that helps, thank you so much!

  21. Kim says...

    I’m confused abou sides/base. Is sides extra puff pastry, or referring to all the toppings? Looks delicious!

    • Franny Eremin says...

      Hi Kim, great question! Here’s a note from our wonderful food photographer, Ali:

      “After the initial bake, which is done without any toppings, the pastry puffs way up in the oven. But when you take it out, and pile the roasted vegetables, caramelized onions and feta on top of the scored area, the sides will puff up around the weighted area, creating a border. ”

      The recipe above is updated with this info. Hope it helps, xox

  22. Emily Tan says...

    I have one amazing suggestion to add. Spread dijon mustard all over the tart before dumping the veggies on. The french do it because that makes it so so yummy. It really cuts the richness of the pastry and adds dimension.

    • Franny Eremin says...

      YUM!!!

    • Erin says...

      I added the mustard and it was amazing. Thanks for the suggestion!

  23. Anu says...

    Great idea but the recipe as written wasn’t very clear to me. Where do the sides come from? Do you cut into the pastry sheet in some fashion? A description of how you go from store-bought puff pastry sheet to bottom and sides (what do you cut, how many sheets do you need?) would be useful.

    • Franny Eremin says...

      Thank you for your comment, Anu! Here’s a note from our food photographer, Ali:

      “My box came with two approximately 9-inch square sheets of pastry. I used a paring knife and scored the pastry about an inch in from the border. After the initial bake, which is done without any toppings, the pastry puffs way up in the oven. But when you take it out, and pile the roasted vegetables, caramelized onions and feta on top of the scored area, the sides will puff up around the weighted area, creating a border. ”

      Hope that helps :)

    • Rachel says...

      What she means is that the edges of the pastry will puff up a bit, creating a crust.