Savoury tart with loads of crunchy veggies

Savoury tart with loads of crunchy veggies

Apr 27 2021



Makes 1 tart

I love making this kind of dish for brunch... First of all it is festive and on top of that I have time to cook and experiment those days, which makes it fun! Feel free to change the veggies if you don't have some at hand. Carrot ribbons or cucumbers would be nice here as well, fresh peas and maybe even some avocado... Just go for it!


  • 1 pie dough (store bought, thawed)
  • 2 cups of whipped feta (recipe linked below)
  • 1 cup of cherry tomatoes, cut in 2
  • 1 heriloom tomato, sliced
  • 1 cup of sugar snap peas, sliced
  • 1 lunch of green leaves, such as watercress or arugula
  • 1 cooked beet
  • Optional: toasted pinenuts, balsamic glaze, edible flowers


Pre bake the pie dough according to packaging instructions and leave to cool for a bit.

Meanwhile make the whipped feta, wash the veggies and slice them.

When the dough is cool enough carefully, spread the feta and arrange the veggies all over.

I added some vegetable shaped dough (since I had extra I thought it would be cute), some toasted pine nuts and edible flowers. The balsamic glaze drizzle (which is a thick version of balsamic vinegar) really adds a nice tangy touch here and balances the flavors.

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