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Alice Fevronia’s roasted vegetable, pesto and feta tarts

These mini tarts are the perfect crowd-pleaser and can be made with shop-bought puff pastry.


Makes around 6 roasted veg and feta puff pastry tarts.

Puff pastry
  • 220g plain flour
  • 1 tsp salt
  • 250g unsalted butter
  • 150ml very cold water

Or: 1 roll of ready-made puff pastry and 1 beaten egg yolk (for egg wash)

  • Half a butternut squash
  • 2 red onions
  • 1 red pepper
  • 1 courgette
  • 100g pesto
  • 75g crème fraiche
  • 30g feta
  • Pinch of salt
  • Few sprigs of thyme


Alice Fevronia's Roasted Vegetable, Pesto and Feta Tarts
Step 1

Use knives to cut the butter into the flour, and with cold hands, rub it in just a little.

Step 2

Add the water very slowly, just enough to bring it all together but you may not need all of it.

Wrap and chill for at least 30 minutes.

Step 3

Roll the dough out to a rectangle, and fold the top third over and the bottom third over that.

Place in the fridge for 20 minutes, and then repeat this process 4 times, rotating the dough at 90 degrees each time.

Step 4

Chop the squash, onions, pepper and courgette into small chunks, and roast in an oven at 200C (fan) with a little oil for 20 minutes.

Step 5

Reduce the oven to 180C (fan).

Step 6

Make sure the dough has rested in the fridge for at least 30 minutes before using, then roll out to about 35x25cm and divide into 6 squares, scoring a thin border around the outside.

Step 7

Mix the egg yolk with 1 tbsp water and with a pastry brush, lightly egg wash the pastry.

Bake for around 15 minutes until puffed and lightly golden.

Step 8

Meanwhile, mix together the pesto and crème fraiche.

Step 9

Carefully push down the centre of the puffed tarts, fill with the pesto and crème fraiche, and top with the roasted vegetables, feta and salt.

Step 10

Bake for a further 10 minutes, remove from the oven and sprinkle with thyme. Enjoy!

Alice Fevronia smiling in the kitchen wearing a Big Lunch t-shirt and holding a big lunch mug

Thank you again Alice for the gorgeous recipe! Credit: @alice.fevronia