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.”
A mix of veggies, such as squash, eggplant, carrots, sweet potato and zucchini
Herbs, such as rosemary, thyme or oregano
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!
Thank you so much, Caz!