Vegetarian Garden Tart With Roasted Red Pepper & Feta Spread Recipe
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This vegetarian tart recipe was inspired by the madness of moving. A little over two weeks before we move (with a 10 day vacation to Colorado in there) and I’m starting to get into ‘OMG WE HAVE SO MUCH SH*T’ mode. Okay, to be real, I have so much sh*t and it starts with the kitchen – two blenders, really? Four bottles of vanilla extract? A freezer full of unidentifiable leftover soups and stews? I’ve managed to accumulate an awful lot of unnecessarily junk within the three years we’ve lived in this house and somehow have to sort through it in the 7 evenings I have free between now and when our new lease starts.
With all that being said, I’ve found the easiest (although not the fastest) solution so far in the kitchen as been to eat my way through it. A perfect example of this is this tart – I came across an unopened box of puff pastry in the freezer and decided to top it with all the leftover veggies that I could find in the crisper. The sauce was inspired by an unopened roasted red pepper jar that has been hidden in the very back of our way-too-tall-for-me pantry cabinet (a jar that I most likely had inspirational ideas for at one point but it got lost in the mix somehow).
The reason I had a tart on my mind to begin with is because my Ma had made a delicious vegetarian tart when we went up north for a wedding a few weeks back. She actually (which is totally genius) topped the veggies with the puff pastry halfway through the baking process and then just flipped the tart before serving. I wanted to add a sauce to mine so I decided not to go that route but a great concept to keep in mind when wanting to whip a tart up with even less fuss.
Also, and I know this might ruin this recipe for you, I have to giggle when I think of any sort of vegetarian tart like this. Maybe it’s just me but I got dragged to a lot of make-up and Tupperware parties when I was little that my friends’ moms would put on and the ‘organizer’ would always come with 2 recipe cards that were always the same: a light and refreshing punch and a veggie pizza that was made with frozen puff pastry, cream cheese, and already chopped raw veggies (broccoli, carrots, and bell peppers). I can’t help but think of all those really corny parties whenever I whip up a tart out of frozen puff pastry (anyone else? Or is that just me? Maybe I ran in a weird crowd growing up or maybe it’s just a weird freaking Midwest America thing).
The best part about this recipe is it’s all about using up the abundance of your garden and any leftover vegetable / herb scraps you have on hand so feel free to follow this recipe very loosely and swap in whatever you are feeling. Another great thing about this recipe is that it’s beyond simple – the instructions are easy to follow and the prepping is quick which is perfect for these dog days of summer that were meant to be enjoyed on your porch with a G&T and magazine. You could even substitute the spread for store-bought hummus if you don’t feel like getting your blender dirty.
Garden Tart With Roasted Red Pepper & Feta Spread recipe below:
- 2 sheets of puff pastry , thawed (one package)
- 3-4 cups of vegetables , chopped into 1 inch pieces (I used tomatoes, corn, onions, zucchini, and squash)
- 2-3 Sprigs of fresh thyme or Rosemary
- 2 Tablespoons olive oil
- 4 ounces of feta + more for garnish
- 6 ounces of roasted red pepper preserved in oil , oil removed
- 2 garlic cloves
- Salt / Pepper
Preheat oven to 350 degrees and place the puff pastry on a baking sheet lined with parchment paper. Line a second baking sheet with parchment paper and transfer your chopped vegetables and herbs onto it.
Drizzle the olive oil and a little salt / pepper over your veggies and stir until they are all coated.
Transfer both the vegetables and puff pastry to the oven and bake for 30 minutes or until everything just starts to brown (the veggies may take a bit longer depending on how large you chopped your vegetables).
Remove from oven once browned and let cool slightly.
While the puff pastry and vegetables are baking, puree the feta, roasted red pepper, and garlic cloves in a high speed blender or food processor until smooth. Season with salt and pepper.
Spread the red pepper sauce over the puff pastry and top with the roasted vegetables and herbs. Garnish with more herbs and feta.
Easily half the recipe and save the other sheet of puff pastry for a later use.
Sydney | Modern Granola
This looks like a piece of art. I love that you had frozen puff pastry hanging out in your freezer, that sounds just like mine! Your food styling is so fabulous, and this looks so delicious. I can’t wait to try this!
Warm Vanilla Sugar
I always knew I like you, but this?! This tart is my DREAM! Move over birthday cake, this is all I need!
what a wonderfully beautiful tart! Best of luck with moving, I know how stressful it can be
Cady | wildheartoflife.com
Drooling over those corn photos! Additionally, realizing how much junk you actually have is such an express train to stress town, ugh. Happy thoughts your way for sanity through the process!
ShellywestCady | wildheartoflife.com
So true, Cady! Luckily, I’ve become addicted to throwing the junk away so hopefully we can start fresh in the new place!
Amazed that you made this beautiful tart with the random ingredients you found in your kitchen! A true testament to how open and adventurous we should all be in our cooking ventures.
Sounds delicious! I keep eating my cherry tomatoes raw, lol, but this definitely looks worth the wait! 😉 Out of curiosity, which cultivar of cherry did are they? All of your produce looks amazing!
This tart is brilliant. I just told Thom, “COME LOOK AT THIS FANCY ASS PIZZA.” Sending good vibes your way as you prepare for this move – I’m totally that weirdo who loves packing (and unpacking).. but the actual moving part? NO THANKS.
YAY FOR COLORADO! <3
Hehehehe love it! Also, I’ve already made a list of all the places I want to check out in Denver per your guide! Hoping to get to Snooze before the 2 hour line starts…
Laura (Tutti Dolci)
This tart is absolutely gorgeous, almost too pretty to eat! 🙂
Jessie Snyder | Faring Well
Goodness gracious. Hand a slice over! 😉 I’d like to see someone who doesn’t like veggies turn down a slice of this heaven. Hope the next 2 weeks go smoothly for ya (yay for CO!) – my motto whenever we move is “if it doesn’t get done, then it wasn’t suppose to” – not sure if that helps ease any of your stress or not, but passing it along <3
ShellywestJessie Snyder | Faring Well
Great motto – love it! Also, your adventure photos are making me extra excited for Colorado! I keep seeing photos pop up in your feed and being like ‘I want to go there! oh and there!’ haha
The moving process can be such a drag. Good luck, happy vibes and positive thoughts that’ll be easy breezy Shelly. This tart is like totally amazing, I’m obsessed with it. All my love, xo!
Thanks, Sherrie! I will take all the good vibes I can get! It’s going well – it’s just such a process…
Sophie | The Green Life
Gosh this tart is gorgeous! It looks so yummy! Seems like the perfect meal for a Summer night.
ShellywestSophie | The Green Life
Thanks, Sophie! Exactly and it’s so easy that it will let you actually enjoy your summer night instead of being cooped in the kitchen. 🙂
El bocado de la huerta
Se ve estupendo.
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These photos are so beautiful! You really capture the natural beauty of the vegetables through your shots. Moving can be so stressful so it’s amazing that you were able to fit a recipe in through all the chaos (+ a trip to Colorado)! Best of luck with your move!
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This looks amazing! I’m going to make it for a potluck, but I’d like to know – about how big is this serving?
Assuming it’s going to be served along a bunch of other food, I’d say 6-8 people. Hope that helps!