Feta & Vegetable Tart

Yields6 ServingsPrep Time45 mins

This eye-catching, easy-to-prepare side dish will be the star of your meal.

2 small beets, cooked and peeled (ready-to-use beets are fine)

1 small zucchini, skin on

1 small sweet potato, peeled

1 10"x 15” sheet of puff pastry, thawed overnight in the refrigerator

2 eggs, divided

½ tbsp dried basil

8 oz whipped cream cheese

3 oz feta cheese, crumbled or grated

Olive oil for spraying or brushing

salt & freshly ground pepper to taste

Using a mandoline on a medium setting, slice the beets, zucchini, and sweet potato.

Prebake the sweet potato slices; place on a microwave safe plate and microwave on high for 3 Minutes or place in the oven at 350 degrees for 15 Minutes . Set aside.

Preheat the oven to 425 degrees F.

Prepare the filling:

In a medium bowl, whisk one egg, then stir in the basil. Add in the cream cheese and the feta cheese. stir to combine. Set aside.

Line a quarter-sheet pan with parchment paper. Unfold the puff pastry sheet and trim to fit the pan. Place dough in the pan.

Using a knife, lightly score a line ¾" from the edge of the pastry on each of the four sides. Spoon the cheese mixture evenly on the puff pastry, inside of the scored lines.

Lay the sweet potato slices, overlapping, in two rows down the middle third of the cheese mixture. Repeat the process with the beets on one side and the zucchini slices along the last third of the tart. The vegetables should completely cover the cheese mixture.

Lightly brush or spray the vegetables with oil. Season with salt and pepper.

Beat the remaining egg and brush the border of the dough.

Once your tart is assembled, refrigerate it for 15 Minutes before baking to prevent shrinking.

Bake until vegetables are tender and the crust is golden about 25 Minutes- 30 Minutes.

Cool for 5 Minutes, then use the parchment to slide the tart onto a board or platter.

Serve warm or room temperature.

Nutrition Facts

6 servings

Serving size

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Feta & Vegetable Tart