Feta and veg tartlets. Divide the vegetables and feta between the prepared pastry cases. Stand the pie dishes on a large oven try. Whist the eggs and cream together with a fork or whisk, and pour over the filling.

Cover the pastry with parchment paper and fill the dish with baking beans to hold it down. Fill the pastry case with the vegetables and arrange the feta on top. This Vegetables Tart with Feta Cheese is deliciously rich and perfect for your next Sunday lunch or Sunday brunch! You can cook Feta and veg tartlets using 6 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Feta and veg tartlets

Prepare of Roll of puff pastry.
Prepare 1 of aubergine.
You need 1 of large tomato.
You need 150 g of feta.
Prepare of Oregano.
Prepare of Oil for frying.

A classic Spring and Fall Pie A simple blend of healthy vegetables full of antioxidants, seasoning, and a smooth blend of cream cheese, with Feta cheese, and Noubess Hot Sauce. You may want to save this to your recipes repertoire Divide the feta cheese between the tart pans. Place a layer of the cooked vegetables over top of the feta cheese, dividing them equally. Whisk together the eggs and pepper in a bowl or measuring cup with a spout.

Feta and veg tartlets instructions

Preheat oven to 200. Wash, cut into thin circles and dry the aubergine. Heat oil in a deep pan and fry for 2-3 mins until lightly golden. Drain on kitchen paper. Cut pastry into large circles, prick with a fork and blind bake for about 5 mins.
Remove from the oven and add aubergine on top. I made 3 pieces for each. Slice the tomato into 4 and add on top. Now add feta and sprinkle with oregano.
Put back in the oven for another 8-10 mins. Leave to cool a bit and serve 😍.

Add thyme to the egg mixture; stir well. Pour the egg mixture into each of the six mini tart pans. Brush tart base with remaining oil, then add roasted veg. Crumble over feta, top with thyme leaves and a sprinkle of freshly ground black pepper. Drizzle with a little chilli oil to serve if you wish.