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.
- 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
Use knives to cut the butter into the flour, and with cold hands, rub it in just a little.
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.
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.
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.
Reduce the oven to 180C (fan).
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.
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.
Meanwhile, mix together the pesto and crème fraiche.
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.
Bake for a further 10 minutes, remove from the oven and sprinkle with thyme. Enjoy!
Thank you again Alice for the gorgeous recipe! Credit: @alice.fevronia