I really adore continental food, and different cuisines from around the world is something I love to discover and sample. One particular cuisine I really love is Greek Food. Whilst studying I had many Greek friends and when I visited them I relished eating eating Moussaka, Dolmades, Baklava, Tiropites, Tzatziki and Spanakopita. Being a vegetarian I find that there are many Greek dishes that I can enjoy. I am particularly partial to olives, pickled peppers and especially the rich and creamy Greek yoghurt.
On our recent visit to Skiathos we enjoyed lovely Mediterranean vegetables and this tart I have made with oven roasted vegetables in phyllo pastry and feta has been inspired by my recent trip to Greece.
The light airy phyllo pastry, is the ideal component to the the delicious roasted vegetables and the slightly salty and crumbly feta on the top. The simple ingredients go well together and makes the tart colourful and delicious.
Roasted Mediterranean Tart with Feta
Delicious roasted vegetables in crispy phyllo pastry crumbled with feta cheese.
- 8 Phyllo Sheets
- 12 Orange cherry tomatoes
- 8 Asparagus
- 4 Mushrooms
- 1 Small Red Onion
- 1/2 each Red, Green, Yellow, Pepper
- 6 Brocolli Florets
- 1 Courgette
- 1 Carrot
- 1/2 teaspoon Black Pepper
- 3 tablespoons Olive Oil
- 1/2 teaspoon Salt
- 1/2 teaspoon Oregano
- 90 g Feta Cheese
1. Preheat the oven to 180 degrees C2. Cut the cherry tomatoes in halves,3.Peel and chop the onions into 1 inch pieces.3. Chop the peppers into 1 inch pieces.4.Dice the courgette into 1//2 inch pieces5. Peel and slice the carrot thinly 6. Cut the broccoli into small florets 7. Slice the mushroom thinly.8. Cut the tips off the asparagus and discard. Cut the remaining into 1 inch pieces.9.Add all the vegetables on to a baking tray and drizzle the vegetables with two tablespoons of olive oil. Sprinkle with salt and pepper and oregano.10.Place the vegetable tray in the oven and cook the vegetables for 20 minutes.11. Cut the phyllo sheets into 4 equal squares.12. Take a round loose bottom flan dish and oil it.13.Separate the phyllo sheets and brush each one with oil. Line the flan tin with layers of phyllo pastry, overlapping each square so that the corner of each square stands proud about the rim in a diagonal shape. 14. Keep layering the flan tin in a circular motion until all the phyllo sheets are used up.15 Brush the inside layers of the phyllo lined flan tin with oil.16. Remove the roasted vegetables from the oven and toss them together.17. Spoon the roasted vegetables into the prepared flan tin and crumble some feta cheese over it.18 Place the tart in the preheated oven for 20 minutes until pastry is golden brown. 19. Remove from oven and allow it to cool slightly before removing from the tin gently.2.Serve warm.
DetailsPrep time: Cook time: Total time: Yield: 1 Tart
This post is in collaboration with Expedia who sent me a wonderful hamper filled with a selection of Greek ingredients to take part in the World on a plate Challenge.