Mediterranean Veggie Tart

Here’s a delicious Mediterranean Veggie Tart recipe 🥗🍅—perfect as a light lunch, side dish, or even an appetizer. It’s colorful, full of flavor, and easy to make!

🥗 Mediterranean Veggie Tart Recipe

🧺 Ingredients

For the base:

• 1 sheet puff pastry (store-bought, thawed)

• 1 egg (for egg wash, optional)

For the topping:

• 1 small zucchini, thinly sliced

• 1 small eggplant, thinly sliced

• 1 red bell pepper, thinly sliced

• 1 small red onion, thinly sliced

• 1 cup cherry tomatoes, halved

• 1/3 cup crumbled feta cheese

• 1/4 cup kalamata olives, pitted and sliced

• 2 tablespoons olive oil

• 1 tablespoon balsamic vinegar

• Salt and pepper, to taste

• 1/2 teaspoon dried oregano

• Fresh basil leaves, for garnish

🧑‍🍳 Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Prepare the puff pastry:

   • Roll out the pastry slightly on a floured surface to fit your baking sheet.

   • Score a 1-inch border around the edges with a knife (don’t cut through).

   • Prick the inside of the border with a fork.

   • Brush the border with egg wash (optional for golden color).

3. Prebake the pastry:

   • Bake for 10 minutes or until lightly puffed and golden.

   • Remove from oven and gently press down the center area.

4. Prepare the veggies:

   • Toss zucchini, eggplant, bell pepper, onion, and cherry tomatoes with olive oil, balsamic vinegar, oregano, salt, and pepper.

5. Assemble the tart:

   • Layer the cooked pastry with the seasoned vegetables.

   • Sprinkle with crumbled feta and olives.

6. Bake again:

   • Return to oven and bake for another 15–20 minutes until veggies are tender and tart is golden.

7. Garnish and serve:

   • Top with fresh basil before serving.

   • Serve warm or at room temperature.

🍷 Serving Suggestions:

Pair with a crisp white wine, a side of hummus, or a light cucumber yogurt dip. It also goes well with a simple arugula salad.

Would you like a gluten-free or vegan version?