Red Pepper Feta Tart

4.50 from 2 votes

A quick puff pastry tart using shop bought roll of pastry and topped with fresh red peppers, cherry tomatoes and cubes of feta cheese. For picnics, packed lunches or party food.

Prep Time15

Cook Time15

Total Time30

Course: Lunch, Main Meals, Party, Picnic, Side Dish, Vegetarian side dish

Cuisine: European, French - sort of, Italian, Mediterranean

Keyword: feta cheese, packed lunches, picnics, Puff pastry, red peppers, tomatoes

Servings:

Calories: 356kcal

Author: Sarah Trivuncic

Equipment

2 flat baking sheet lined with non-stick baking parchment paper
1 pastry brush
1 kitchen scissors
foil optional
baking parchment paper

Ingredients

1 whole red pepper fresh, large (or 2 smaller ones), cut into 2cm wide strips
10 cherry tomatoes sliced, or whole (see notes)
1 tbsp olive oil
300 g puff pastry shop bought, ready rolled
3 tbsp sun-dried tomato paste shop bought, jar (see notes)
2 tbsp milk to glaze
75 g Feta cheese in small cubes

Instructions

Remove the puff pastry from the fridge 30 minutes beforehand.
300 g puff pastry
Preheat the oven to 200c / gas mark 6.
In a small bowl, toss the red pepper strips and baby tomatoes in olive oil. Pre-bake these slightly by spreading them over a baking sheet lined with foil or baking parchment paper and roasting in the oven for 10 minutes whilst the cold puff pastry roll is waiting.
1 whole red pepper, 1 tbsp olive oil, 3 tbsp sun-dried tomato paste, 10 cherry tomatoes
Meanwhile, on the second baking sheet, unroll the pastry onto a piece of baking parchment paper (do not use the brown paper that comes with the pastry roll). Trim the edges to roughly fit the baking sheet with 3-4cm excess.
300 g puff pastry
Spread the sun-dried tomato paste over the pastry base leaving a 3cm border on the bare pastry. Brush the bare pastry border with some milk.
2 tbsp milk, 3 tbsp sun-dried tomato paste
Remove the red pepper strips and tomatoes from the oven. They should have wilted slightly.
10 cherry tomatoes, 75 g Feta cheese, 1 whole red pepper
Arrange the red pepper strips and tomatoes over the pasted central area of the pastry base avoiding the border. Finally scatter over the feta cheese cubes.
Bake the tart in the middle of the oven for 15 minutes until the pastry around the edge has puffed up and gone golden brown. Can be served immediately or eaten cold.

Notes

If you don't have jarred sun-dried tomato paste, you can blitz several sun-dried tomatoes in oil using a small blender or food processor. But these need to be the ones soaked in oil rather than dehydrated sun-dried tomatoes.

Greek Feta cheese can be subbed with the cheaper salad cheese blocks that are similar hard white cheese in brine. Chopping it yourself or using pre-cubed kind is fine.

As I've made this tart more than once, the tomatoes are different in the step photos and finished tart - I used baby plum tomatoes in half for one and whole cherry tomatoes for the other. Either is fine.

Nutrition