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.
![Alice Fevronia's Roasted Vegetable, Pesto and Feta Tarts](https://www.edenprojectcommunities.com/wp-content/uploads/2023/02/img_9033.jpg)
Ingredients
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)
Filling
- 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
Method
![Alice Fevronia's Roasted Vegetable, Pesto and Feta Tarts](https://www.edenprojectcommunities.com/wp-content/uploads/2023/02/img_9033-640x853.jpg)
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](https://www.edenprojectcommunities.com/wp-content/uploads/2022/05/thumbnail_img_6605-1.jpg)
Thank you again Alice for the gorgeous recipe! Credit: @alice.fevronia