Roasted vegetable tarts make a super easy, delicious vegetarian Valentine’s day dinner idea. Roasted Mediterranean vegetables with tangy feta cheese served in a heart shaped tart – yum!
I make no apologies for how simple this recipe is, these delicious vegetarian roast vegetable tarts not only look adorable but they’re easy to make and taste so good!
I cheat with the pastry, obviously… nobody has time to make pastry when you can just pick it up ready rolled.
I always keep a pack of pastry in the fridge at home it’s just super convenient for using up leftovers or making a quick pie or puff pasty tart – really handy to have in.
Our roast vegetable tarts make a lovely simple Valentine’s Day dinner for you to share. Maybe add a bottle of something sparkling and follow it up with a delicious desert.
It’s a vegetarian Valentine’s Day dinner idea you can feel really good about making.
How to make roasted vegetable tarts
Okay – well first you’re going to have to roast your vegetables, they don’t need to be in the oven long, just long enough to soften because they’ll cook more on the tart later.
Ingredients for roasted vegetable tarts
- 1 small courgette
- 1 red pepper
- 1 yellow pepper
- 1 red onion
- 2 tbs olive oil
- 1 tsp dried oregano
- Pinch salt & black pepper
- 1 ready rolled puff pastry sheet
- 2 heaped tbs sun dried tomato pesto
- 50g feta cheese
- 10 black olives
- 1 egg – beaten
If there’s a vegetable you particularly don’t like or one you love, feel free to swap it in – it’s your tart after all – you should really LOVE it!
Instructions for making roasted vegetable tarts
- Firstly heat the oven to 200C and then chop all your vegetables to roughly the same size – bitesize pieces
- Throw the chopped vegetables into a small roasting tin and mix them all together.
- Drizzle around 2 tbs of olive oil across the vegetables in the roasting tin (you can measure this out if your prefer or you can just slosh the oil in as you like)
- Scatter over a tsp of dried oregano
- Sprinkle over the sea salt and black pepper – I’m probably a little over generous with salt and pepper but that’s how I like my food.
- Next take a serving spoon and mix the vegetables, olive oil and seasonings together in the roasting tin. If you like you can do this with your hands.
- Then roast the vegetables in the oven for around 15 minutes or until just turning soft but not browning as they’ll cook more on the tart later.
- I’ve included a little printable heart template for you to use if you like or if you’re happy to, just go ahead and cut out heart shapes from the pastry freehand.
- Get the printable heart template here.
- Cut out your heart template using scissors.
- Fit the template onto the pastry sheet – position it so you’ll have enough pastry for two tarts.
- Cut around the heart template with a sharp knife
- Once you’ve cut out two heart shapes in the puff pastry sheet – remove the excess pastry
- Line a baking tray with greaseproof paper, this just makes it so much easier to slide the tarts from the baking tray once they’re cooked. Put the pastry hearts onto the tray – leaving room for them to puff up when they cook.
- Using a sharp kitchen knife make a little indentation in the pastry all the way around – about a 1.5cm from the edge. Be careful not to cut right the way through the pastry.
- Add little lines all the way around the pastry edge, then when the pastry tart cooks it will puff up nicely and look good.
- Once the vegetables have roasted – gather together your ingredients for the topping of the roast vegetable tarts so you’re ready to assemble them. Get your roasted vegetables, the sun dried tomato pesto, the crumbled feta cheese and the pitted black olives.
- Add the sun dried tomato pesto to the centre of the pastry hearts and spread to cover the middle.
- Add on generous helping of the roasted vegetables – you probably won’t use them all so I’ll tell you some tasty ways to use up leftover roast vegetables at the end.
- Scatter over some pitted black olives – you could swap these out for green olives or miss them off all together if you’re an olive hater!
- Sprinkle over the crumbled feta cheese.
- Grab yourself a pastry brush and use it to brush the edges of the tart lightly with beaten egg. This will make the edges go a lovely golden brown colour as they cook.
- Bake the roast vegetable tarts in the oven for around 20-25 minutes until the pastry is risen and golden brown. You want the toppings to be lovely and caramelised and the cheese is browning.
How to use up leftover roasted vegetables…
Okay, so if you didn’t use all of the roast vegetables on the tarts and you have some leftover then here’s my absolute favourite way to use them up.
- Omelette – use the leftover roast vegetables in a Spanish style omelette, just sizzle them in a frying pan, pour over the beaten eggs, allow to set, then scatter over some cheese and brown off under the grill.
- Toasted Sandwiches – pull out the toasted sandwich maker, and squeeze roasted vegetables and cheese (maybe a dash of chilli sauce) between two slices of bread then cook for around 5 minutes in the toasted sandwich maker.
- Couscous Salad – cook some couscous as per the packet instructions then stir through a tbs of pesto, the roasted vegetables and some crumbled feta cheese for an easy lunchbox salad.
What do you eat with a tart?
Our simple roasted vegetable tarts go really well with a green salad or maybe steamed green beans or broccoli – simply dressed with an olive oil and Balsamic vinaigrette dressing.
I like to toss over a handful of toasted pine nuts or seeds over the salad too, it just adds an extra crunch and taste.
Variations of our roasted vegetable tart
There’s loads of ways you can make our roasted vegetable tart to suit your own tastes, try….
- swapping the vegetables – try aubergine, mushrooms or squash.
- swap the feta cheese for mozzarella or blue cheese or a strong Cheddar
- add in some meat – chorizo crumbs or bacon would work well with this recipe.
More puff pastry tart recipes to try
Roast Vegetable Tart Recipe
Roast Vegetable Tarts for Valentine's Day
Super tasty, easy roasted vegetable tart
Ingredients
- 1 small courgette
- 1 red pepper
- 1 yellow pepper
- 1 red onion
- 2 tbs olive oil
- 1 tsp dried oregano
- Pinch salt & black pepper
- 1 ready rolled puff pastry sheet
- 2 heaped tbs sun dried tomato pesto
- 50g feta cheese
- 10 black olives
- 1 egg - beaten
Instructions
- Preheat the oven to 200C
- Chop the vegetables to roughly the same bite sized pieces - toss into a roasting tin, drizzle with olive oil and sprinkle over the oregano, salt and black pepper - mix together to coat everything.
- Roast the vegetables in the oven for around 15 mintues
- Meanwhile remove your puff pastry from the fridge and unroll - using the heart shaped template (or freehand) cut out 2 heart shapes.
- Place the pastry hearts on greaseproof paper on a baking tray.
- Make little indentations a cm in from the edge so the puff pastry rises around your toppings.
- Spread the sun dried tomato pesto onto the tarts - top with the roast vegetables, pop on some black olives and sprinkle over the feta cheese.
- Bake in the oven for around 20 minutes or until the pastry is risen and golden brown and the cheese is melted and bubbling.
- Serve alongside a green salad.
If you cook it don’t forget to tag us your creations on Twitter @daisiesandpieUK or Instagram @daisiesandpie
Hope you enjoy our vegetarian Valentine’s Day dinner idea!