Roasted Vegetable and Feta Tart

Instructions

1. Step 1

   Heat the oven to 220°C and line two rimmed baking sheets with parchment paper.

   Cookware: oven, parchment paper, rimmed baking sheet

2. Step 2

   Toss the zucchini, red bell pepper, red onion, cherry tomatoes, and garlic with the olive oil, oregano, salt, and black pepper. Spread the mixture in one layer on the first prepared baking sheet.

   Ingredients used: 1.0 gr Black Pepper, 200.0 gr Cherry Tomato, 2.0 gr Dried Oregano, 8.0 gr Garlic, 30.0 ml Olive Oil, 1.0 piece Red Bell Pepper, 1.0 piece Red Onion, 4.0 gr Salt, 1.0 piece Zucchini

   Cookware: Chef Knife, cutting board, mixing bowl, rimmed baking sheet

3. Step 3

   Roast at 220°C until the vegetables are tender, lightly browned, and no longer watery, turning them once halfway through.

   Timer: 25 min (fixed)

   Cookware: oven, rimmed baking sheet

4. Step 4

   Transfer the roasted vegetables to the mixing bowl and let them cool slightly. Reduce the oven temperature to 200°C.

   Timer: 10 min (fixed)

   Cookware: mixing bowl, oven

5. Step 5

   Place the puff pastry on the second prepared baking sheet. Score a 2 cm border without cutting through the pastry, prick the inner rectangle with a fork, and brush the border with beaten egg.

   Ingredients used: 1.0 piece Egg, 320.0 gr Puff Pastry

   Cookware: fork, pastry brush, rimmed baking sheet

6. Step 6

   Scatter the feta over the inner rectangle, then distribute the cooled roasted vegetables evenly on top while leaving the border exposed.

   Ingredients used: 150.0 gr Feta Cheese

   Cookware: rimmed baking sheet

7. Step 7

   Bake at 200°C until the pastry is puffed and deeply golden and the topping is hot.

   Timer: 22 min (fixed)

   Cookware: oven, rimmed baking sheet

8. Step 8

   Scatter the basil over the tart, rest briefly, then cut into six portions and serve.

   Timer: 5 min (fixed)

   Ingredients used: 10.0 gr Basil

   Cookware: Chef Knife, cutting board