Embrace the Harvest: Rustic Roast Vegetable and Feta Tarts

There’s something incredibly grounding about roasting vegetables. The way they transform in the heat, their sugars caramelizing, their colours deepening into earthy jewels – it always takes me back to childhood autumns spent helping my grandmother in her sprawling garden. She’d often pull a tray of perfectly roasted root vegetables straight from her AGA, the scent of sweet potato and onion filling the kitchen. Later, she’d transform them into simple, comforting dishes, and these tarts, with their flaky pastry and salty feta, are a perfect echo of those cherished memories. They’re a testament to the power of simple, seasonal ingredients, elevated by a little patience and a lot of love.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6
• Yields: 6 tarts
• Dietary Type: Vegetarian

Ingredients

For the Roasted Vegetables:

• 600 g kumara (or sweet potatoes)
• 2 red capsicums
• 2 zucchini
• 2 red onions
• Olive oil flavored cooking spray

For the Tart Base:

• 3 sheets shortcrust pastry
• Olive oil (for greasing pie dishes)

For the Filling:

• 100 g creamy feta, crumbled
• 4 eggs
• 1⁄2 cup cream

Equipment Needed

• 2 large baking trays
• Sharp knife
• Cutting board
• Small bowls
• Saucer (approx. 15cm diameter)
• 6 x 9.5cm (base measurement) 1 cup capacity pie dishes
• Baking paper
• Dry rice or beans (for blind baking)
• Whisk or fork
• Large oven tray

Instructions

1. Preheat your oven to 180°C (350°F). This is your starting point for coaxing out the best from your vegetables.
2. Prepare the vegetables. Begin by peeling the kumara (or sweet potatoes) and cutting them into generous 3cm chunks. The size ensures they cook through beautifully without becoming mushy. For the red capsicums, cut them into large, flat pieces, carefully discarding the seeds and membranes – these can impart a bitter flavor. Halve the zucchini lengthways, then cut them into similar 3cm lengths, mirroring the kumara. Finally, peel the red onions and cut them into 8 wedges, allowing their layers to separate slightly as they roast.
3. Roast the vegetables. Arrange all the prepared vegetables in a single layer across two lightly oiled baking trays. Don’t overcrowd the trays; this allows the vegetables to roast and caramelize rather than steam. Give them a generous spritz of olive oil flavored cooking spray. Place these in the preheated oven and bake for 45 minutes. During this time, it’s beneficial to turn and move the vegetables around a few times to ensure even cooking and browning on all sides. You’re looking for them to be tender and golden brown.
4. Cool and prepare the capsicums. Once roasted to perfection, set the vegetables aside to cool. While they’re cooling, peel the roasted capsicums – the skins should slip off easily. Once peeled, cut them into smaller, bite-sized pieces.
5. Prepare the pastry shells. Take your shortcrust pastry sheets. Using a saucer as a guide, cut out six 15cm rounds. These will form the base of your tarts. Carefully line six lightly greased 9.5cm (base measurement) 1 cup capacity pie dishes with the pastry rounds. Gently press the pastry into the corners and up the sides of the dishes.
6. Blind bake the pastry. To prevent the pastry from becoming soggy, we’ll blind bake them. Place a sheet of baking paper over the pastry in each dish. Fill these with dry rice or beans – these act as weights to keep the pastry in shape. Bake for 15 minutes.
7. Continue blind baking. Carefully remove the baking paper and the rice or beans. Return the pastry shells to the oven and bake for a further 5 minutes. This second bake helps to dry out the base and ensure it’s crisp.
8. Cool the pastry shells. Cool the blind-baked pastry shells before filling them with the vegetables and feta. This prevents the pastry from becoming soft when the filling is added.
9. Assemble the tarts. Divide the roasted vegetables and crumbled feta equally between the prepared pastry cases. Aim for a beautiful, colourful arrangement.
10. Prepare the egg and cream mixture. In a small bowl, whisk the eggs and cream together with a fork or whisk until well combined.
11. Fill and bake the tarts. Stand the filled pie dishes on a large oven tray – this makes them easier to handle and catches any potential spills. Pour the egg and cream mixture evenly over the filling in each tart. Return the tray to the oven and bake for 35 minutes, or until the filling is set and the tops are golden. You can test for doneness by gently shaking the tray; the centre should be firm, not wobbly.

Expert Tips & Tricks

• Vegetable Versatility: This recipe is incredibly forgiving. Feel free to swap out the vegetables based on what’s in season or what you have on hand. Eggplant, broccoli florets, chunks of pumpkin, swede, or parsnip all work wonderfully. Just adjust roasting times accordingly if using denser vegetables.
• Pastry Perfection: Ensure your pastry is well-chilled before working with it. This makes it easier to handle and results in a flakier crust. If you find your pastry is tearing, gently press it back together.
• Blind Baking Bliss: Don’t skip the blind baking step! It’s crucial for a crisp tart base. If you don’t have baking beans, dried lentils or even dried chickpeas work just as well.
• Make-Ahead Magic: These tarts are fantastic for making ahead. You can roast the vegetables and blind bake the pastry cases a day in advance. Store them separately in airtight containers at room temperature. Assemble and bake the tarts on the day you plan to serve them.

Serving & Storage Suggestions

These Roast Vegetable and Feta Tarts are incredibly versatile. They shine as a light entrée served alongside a crisp green salad, or as a satisfying light lunch or dinner with a side of crusty bread to mop up any delicious juices. They can be served warm or at room temperature, making them perfect for picnics or casual gatherings.

For storage, these tarts can be made 1 day in advance. Once cooled completely, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a moderate oven (around 160°C/320°F) for about 10-15 minutes until warmed through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	728.9 kcal
Calories from Fat	388 kcal
Total Fat	43.2 g	66%
Saturated Fat	14.9 g	74%
Cholesterol	161 mg	53%
Sodium	771.2 mg	32%
Total Carbohydrate	70.5 g	23%
Dietary Fiber	8.4 g	33%
Sugars	10 g	40%
Protein	15.7 g	31%

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Variations & Substitutions

• Gluten-Free Crust: For a gluten-free option, use your favourite gluten-free shortcrust pastry or even a pre-made gluten-free tart shell. Ensure it’s designed for blind baking.
• Vegan Adaptation: To make these vegan, substitute the feta with a good quality vegan feta alternative. For the filling, whisk together 4 tablespoons of cornstarch with 1 cup of unsweetened plant-based milk (like almond or soy) and 1/2 cup of vegan cream alternative, then pour this mixture over the vegetables and feta.
• Herbed Infusion: Add fresh herbs like thyme, rosemary, or parsley to the roasted vegetables for an extra layer of flavour. You could also mix finely chopped herbs into the egg and cream mixture.
• Spicy Kick: For a touch of heat, add a pinch of red pepper flakes to the roasted vegetables or to the egg mixture.

FAQs

Q: Can I use puff pastry instead of shortcrust pastry?
A: While shortcrust provides a more stable base for this tart, you could experiment with puff pastry if you prefer a lighter, flakier texture. Be aware that it may puff up significantly and might require a slightly different blind baking approach.

Q: How do I know if the tarts are fully cooked?
A: The filling should be set and no longer wobbly when you gently shake the tray. The edges of the pastry should be golden brown and crisp.

Q: Can I make these ahead of time and freeze them?
A: The roasted vegetables and blind-baked pastry shells can be made ahead and stored. Fully assembled and baked tarts can be frozen. Cool them completely, then wrap them tightly in plastic wrap and foil. Reheat from frozen in a moderate oven until heated through.

Q: What kind of vegetables work best in these tarts?
A: Root vegetables like kumara, sweet potato, pumpkin, and parsnips roast beautifully. Other vegetables such as zucchini, capsicum, red onion, broccoli, and even asparagus can be incorporated. The key is to cut them into similar sizes for even cooking.

Q: Is it important to peel the capsicums after roasting?
A: While not strictly essential, peeling the capsicums after roasting removes the tough outer skin, resulting in a smoother texture and a more pleasant eating experience.

Final Thoughts

These Roast Vegetable and Feta Tarts are more than just a recipe; they’re an invitation to celebrate the bounty of the earth and the simple joys of home cooking. They embody the philosophy of taking humble ingredients and transforming them into something truly special. I encourage you to gather your favourite seasonal vegetables, embrace the warmth of your oven, and create these delightful tarts. Share them with loved ones, savour each bite, and let the comforting flavours transport you. I’d be delighted to hear about your own creations and any wonderful vegetable combinations you discover. Enjoy!