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Roasted Vegetable Tarts for Valentine’s Day

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roasted vegetable tarts - two heart shaped puff pastry tarts topped with sun dried tomato pesto, roast vegetables - courgette, red and yellow peppers, red onion - black olives and feta cheese - tarts on a black slate on a rustic white table top

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. Easy recipes have to be my favourite!

Our delicious vegetarian roasted vegetable puff pastry tarts not only look adorable but they’re easy to make and taste so good!

I cheat with the puff 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 roasted 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 – diced
  • 1 red pepper – deseeded and diced
  • 1 yellow pepper – deseeded and diced
  • 1 red onion  – roughly chopped
  • 2 tbs olive oil  – you can switch this for rapeseed oil if you prefer
  • 1 tsp dried oregano – or use Italian seasoning
  • Pinch salt & black pepper 
  • 2 heaped tbs sun dried tomato pesto – you can switch this for any pesto you like
  • 50g feta cheese 
  • 10 black olives – switch for green olives or skip them if you’re not an olive lover
  • 1 egg – beaten

If there’s a vegetable you particularly don’t like or one you love, feel free to put it in – it’s your tart after all – you should really LOVE it!

Instructions for making roasted vegetable tarts

  • Firstly preheat the oven to 200C/400F and then chop all your Mediterranean vegetables to roughly the same size – bitesize pieces
little piles of chopped courgette, red peppers, yellow peppers and red onions on a wooden chopping board with a joseph jospeh knife - chopping board is on a rustic white wooden table surface
  • Throw the chopped Mediterranean vegetables into a small roasting tin and mix them all together.
enamel roasting tin filled with chopped courgettes, red peppers, yellow peppers and red onion all tossed together ready roast. Wooden chopping board and rustic white wooden tables beneath roasting tin
  • Drizzle around 2 tbs of olive oil across the Mediterranean vegetables in the roasting tin (you can measure this out if your prefer or you can just slosh the oil in as you like)
enamel roasting tin filled with chopped courgette, red pepper, yellow peppers and red onions - olive oil being poured into the tin from a bottle and a little jar of dried oregano in the background.
  • Scatter over a tsp of dried oregano
enamel roasting tin filled with chopped courgettes, red peppers, yellow pepper and red onions tossed in olive oil and scatter with 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.
enamel roasting tin filled with chopped courgettes, red peppers, yellow peppers and red onions, tossed in olive oil scattered with dried oregano, salt and pepper
  • Next take a serving spoon and mix the Mediterranean vegetables, olive oil and seasonings together in the roasting tin. If you like you can do this with your hands.
  • Then roast the Mediterranean 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.
enamel roasting tin filled with chopped courgettes, red peppers, yellow peppers and red onion tossed in olive oil and dried oregano being stirred by a large metal spoon to coat all the vegetables before roasting
  • 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.

white A4 paper with large heart shape template with black outline - text "heart template - www.daisiesandpie.co.uk"
  • Cut out your heart template using scissors.
wooden chopping board with cut out white heart shape with black outline with scissors on top
  • Fit the template onto the pastry sheet – position it so you’ll have enough pastry for two tarts.
sheet of rolled out puff pastry with heart template laid onto the pastry - sharp Joseph Joseph knife lay on the template ready to cut around
  • Cut around the heart template with a sharp knife
sheet of rolled out puff pastry with one heart shape cut out and a heart template lay on the pastry ready to cut out with a Joseph Joseph knife
  • Once you’ve cut out two heart shapes in the puff pastry sheet – remove the excess pastry
sheet of rolled out puff pastry with two heart shapes cut out of the pastry
  • Line a baking sheet with greaseproof paper, this just makes it so much easier to slide the tarts from the baking sheet once they’re cooked. Put the pastry hearts onto the tray – leaving room for them to puff up when they cook.
two heart shaped tarts cut from puff pastry lay on greaseproof paper on a wooden chopping board on a white rustic wooden table
  • 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.
heart shaped puff pastry sheet with indented line a couple of centimetres from the edge of the tart
  • Add little lines all the way around the pastry edge, then when the pastry tart cooks it will puff up nicely and look good.
heart shaped puff pastry sheet with indented line a couple of centimetres from the edge of the tart, little lines indented in the boarder of the pastry so when it cooks it puffs up nicely
  • Once the Mediterranean 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.
enamel roasting tin on a wooden chopping board - roasting tin filled with roasted courgettes, red peppers, yellow peppers, red onion scattered with dried oregano - silver spoon stirring the vegetables. Three small dishes in front of the tray one filled with crumbled feta cheese, one filled with olives and one filled with sun dried tomato pesto with a small silver spoon in the dish.
  • 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.
heart shaped puff pastry tart base spread with sun dried tomato pesto - silver spoon above the tart piled with roast vegetables ready to put on the tart
  • 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!
heart shaped puff pastry tart base topped with sun dried tomato pesto and roast vegetables - hand placing black olives onto the tart
  • Sprinkle over the crumbled feta cheese.
heart shaped puff pastry tart base topped with sun dried tomato pesto and roast vegetables and black olives - hand placing crumbled feta onto the tart
  • 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.
two heart shaped puff pastry tarts topped with sun dried tomato pesto, roast med vegetables, black olives and crumbled feta cheese laid on greaseproof paper on a baking tray ready to cook - edges being brushed with beaten eggi using a wooden pastry brush
  • 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.
roasted vegetable tarts - two heart shaped puff pastry tarts with sun dried tomato pesto, roast vegetables and feta cheese on a baking tray straight from the oven

More family food ideas and easy recipes here

How to use up leftover roasted Mediterranean vegetables…

white bowl filled with roasted vegetables - courgettes, red peppers, yellow peppers and red onions - bowl on a wooden chopping board, board is on a rustic white table top

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.

  • Make an 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.
  • Make 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.
  • Make a healthy 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.

Loads more ideas for family celebrations here!

What do you eat with a vegetable tart?

roasted vegetable tarts - two heart shaped puff pastry tarts topped with sun dried tomato pesto, roast vegetables - courgette, red and yellow peppers, red onion - black olives and feta cheese - tarts on a black slate on a rustic white table top

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.

Get more tasty feta recipes here

Make our easy vegetarian tart your way

two heart shaped puff pastry tarts topped with sun dried tomato pesto, roast vegetables - courgette, red and yellow peppers, red onion - black olives and feta cheese - tarts on a black slate on a rustic white table top

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.
  • Use different cheese – I just love a feta tart, but you can swap the feta cheese for mozzarella or blue cheese or a strong Cheddar, or any other cheese you like.
  • Top with meat – add in some meat – chorizo crumbs or bacon would work well with this recipe.
  • Make it vegan – use the vegan puff pastry recipe and swap the feta for a vegan friendly cheese alternative

Get loads more easy dinner recipes here

More puff pastry tart recipes to try

If you love to cook puff pastry vegetable tart then you’ll just LOVE these vegetarian tart recipes.

  • Leek and Feta Tart – make the most of lovely seasonal leeks with this delicious, simple tart recipe.

Get all our delicious vegetarian recipes here

Roasted Mediterranean Vegetable Tart Recipe

Yield: Serves 2

Roasted Vegetable Tarts for Valentine's Day

two heart shaped puff pastry tarts topped with sun dried tomato pesto, roast vegetables - courgette, red and yellow peppers, red onion - black olives and feta cheese - tarts on a black slate on a rustic white table top

Super tasty, easy roasted vegetable tart

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

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

  1. Preheat the oven to 200C
  2. 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.
  3. Roast the vegetables in the oven for around 15 mintues
  4. Meanwhile remove your puff pastry from the fridge and unroll - using the heart shaped template (or freehand) cut out 2 heart shapes.
  5. Place the pastry hearts on greaseproof paper on a baking tray.
  6. Make little indentations a cm in from the edge so the puff pastry rises around your toppings.
  7. 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.
  8. Bake in the oven for around 20 minutes or until the pastry is risen and golden brown and the cheese is melted and bubbling.
  9. Serve alongside a green salad.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 469Total Fat: 35gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 117mgSodium: 588mgCarbohydrates: 30gFiber: 5gSugar: 10gProtein: 13g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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