Feta Veggie Tart
photo by Probably This
- Ready In:
- 35mins
- Ingredients:
- 9
- Yields:
-
12 tarts
- Serves:
- 12
ingredients
- 2 sheets pastry dough or 2 sheets pie dough
- 2 tablespoons olive oil
- 1 small green bell pepper
- 1 small zucchini
- 1 medium carrot
- 1 cup chopped portabella mushroom
- 2 teaspoons herbes de provence
- 4 -6 ounces feta
- salt and pepper
directions
- Preheat oven to 350 degrees. Use a circle cookie cutter to create small rounds out of dough. Line each muffin tin cup with dough and set aside.
- Chop all vegetables into ¼” cubes. Heat the oil in a large skillet over medium heat and add vegetables, herbs de Provence, and salt and pepper. Saute until veggies are just beginning to become tender, about 5 minutes. Remove from heat and fold in the feta cheese quickly before scooping into the prepared muffin tins.
- Fill the tins above the brim of each pastry shell as the vegetables will cook down. Bake for 25-30 minutes until crust is golden brown. Remove and let cool slightly before serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!