Rustic Feta And Vegetable Tart Recipe

Name: Rustic Feta And Vegetable Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup flour whole grain; 3/4 cup wheat flour; 7 tablespoons butter cold, cubed; 1 egg; 2 tablespoons cold water; 1/2 red bell pepper diced; 1/2 green bell pepper diced; 1 zucchini diced; 8 mushrooms diced; 1/2 onion cut into half moons; 2 tablespoons olive oil; ground black pepper; salt; 6 1/4 tablespoons cream cheese at room temperature; 2/3 cup feta cheese crumbled; 1 egg; 1 tablespoon Parmesan cheese; 1 egg; 1 pinch salt

Servings: persons

3/4 cup flour whole grain
3/4 cup wheat flour
7 tablespoons butter cold, cubed
1 egg
2 tablespoons cold water
1/2 red bell pepper diced
1/2 green bell pepper diced
1 zucchini diced
8 mushrooms diced
1/2 onion cut into half moons
2 tablespoons olive oil
ground black pepper
salt
6 1/4 tablespoons cream cheese at room temperature
2/3 cup feta cheese crumbled
1 egg
1 tablespoon Parmesan cheese
1 egg
1 pinch salt

1
Preheat oven to 220 Celsius.
2
Combine the whole grain and wheat flours in a food processor. Add the butter and pulse until crumbly. Mix the egg and water together and add to the dough. Pulse until the dough forms a ball. Cover in plastic wrap and refrigerate for 30 minutes.
3
Place the red and green bell peppers, zucchini, mushrooms, and onion into a baking dish and sprinkle with olive oil. Add the black pepper to taste and bake for 15 minutes, stirring occasionally until the vegetables are roasted and softened. Add salt to taste.
4
Mix the cream cheese, feta, egg, and parmesan together in a separate bowl.
5
Roll out the chilled pie dough and fit into a pie plate, pricking all over with a fork. Spread with the cheese mixture and then add the vegetable mixture. Fold the pie crust over the top to enclose.
6
Whisk together the remaining egg with the salt and brush the top of the crust with the mixture. Bake at 180 C for 20 minutes, or until the crust is slightly browned.
7
Remove from oven, let cool 15 minutes, and serve.

746

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3/4 cup flour whole grain, 3/4 cup wheat flour, 7 tablespoons butter cold, cubed, 1 egg, and more.

Yes, Rustic Feta And Vegetable Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rustic Feta And Vegetable Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions