Rustic yet refined, this Mediterranean Puff Pastry Tart is a celebration of simple yet incredible flavours. This vegetarian tart is surprisingly easy to prepare, making it an excellent choice for a casual weekend lunch, relaxed dinner or even a picnic.
The base is made from crisp, all-butter puff pastry that gets brushed with a concentrated sun-dried tomato paste – this thick, intensely tomatoey spread packs a real flavour punch. Layered over the top are thin slices of fresh courgette that provide a vibrant green colour and tender texture. Roasted red peppers from a jar add gorgeous colour, a subtle sweetness and delightfully smoky undertones.
To bring it all together, you’ll crumble over creamy, salty feta cheese that wonderfully contrasts the other ingredients. Finally, a sprinkling of zaatar – a warm, earthy Middle Eastern spice blend containing thyme, sumac and sesame seeds – makes these flavours sing.
Making this tart is so easy, just quickly arrange the toppings on the pre-rolled pastry, then let the oven do the hard work for you. In under half an hour, you’ll have a showstopping savoury tart featuring layers of texture and aromas that will have everyone eagerly reaching for a slice.
Served as a light main or sliced into portions for sharing, this rustic yet refined tart encapsulates the vibrant, comforting flavours of the region. With minimal prep and big, bold tastes, it’s sure to become a favourite.
Mediterranean Puff Pastry Tart
Ingredients
- 1 x 320g pack ready rolled puff pastry
- 1 x 90g jar sun-dried tomato paste
- 1/2 courgette (cut into thin circles)
- 60g roasted red peppers (from a jar)
- 100g feta cheese
- 2 tsp zaatar
Directions
- Preheat the oven 200C and line a large baking tray with baking paper.
- Unfold the pastry sheet and place it on the tray. Mark a 2cm border around the edge of the pastry with a small knife. Then prick the space inside the border with a fork to stop it from rising up during cooking.
- Spread the sun-dried tomato paste over the base of the pastry, just up to the border you have made.
- Scatter over the courgettes circles & the red peppers. Crumble over the feta cheese and then sprinkle over the dried zaatar and pour over some chilli oil to finish.
- Bake in the oven for 20 minutes, or until the sides are puffed up and golden, and the pastry is cooked through.
