All recipes are deliciously vegan

Facebook iconTwitterYoutubeInstagram

Mediterranean Vegetable & 'Feta' Tart

gluten free
wheat free
2 spoon difficulty rating

Serves: 6-8

Mediterranean Vegetable & 'Feta' Tart

This is a delicious dish which is a great addition to a barbecue, picnic, summer lunch or well anytime really :) 



  • 320g/1 sheet ready-made shortcrust pastry (eg Jus-Rol or some supermarket own-brands. Use gluten-free if necessary eg Genius)


  • 2 onion, finely sliced
  • 2 cloves garlic, finely chopped 
  • 1 courgette, cut into 3cm chunks
  • 1 aubergine, cut into 4cm chunks 
  • 1 sweet potato, cut into 3cm chunks
  • 2 red pepper (or 1 red, 1 yellow), roughly sliced 
  • 2 tbsp thyme leaves 


  • 400g/1¾ cups firm tofu
  • 225g/2 cups plus 1 tbsp savoury vegan cream cheese (eg Sheese, Tofutti, Tesco, Sainsbury’s, Koko, Violife)
  • 125ml/½ cup unsweetened plant milk (eg soya, almond or oat)
  • 1 tsp fresh thyme leaves
  • 1 tbsp Dijon mustard
  • 1-2 tsp lemon juice (fresh or bottled)
  • 3 tbsp nutritional yeast
  • 1 tsp vegan syrup eg maple or agave
  • ¼-½ tsp turmeric
  • 1 tbsp cornflour
  • 1½ tsp salt (or add more to taste)
  • Pinch of black pepper


  • 200g Greek-style/'feta' cheese (we used Violife but you can also use Green Vie, Bute Island Sheese, supermarket own-brand)
  • 10 cherry tomatoes, halved


  1. Preheat oven to 180ºC/350ºF/Gas Mark 4. 


  1. Roll out the pastry block to fit a large flan dish (diameter about 25-28 cm/10-11 inch). Spread around evenly with your thumb and fingers.
  2. Roll a rolling pin over the top of the flan dish to evenly trim the edges of the pastry.
  3. Refrigerate while you prepare the filling.


  1. On a couple of oiled baking trays place the courgette, aubergine, sweet potato and pepper (keep them in sections as you might need to remove one vegetable before the rest), sprinkle with a little salt and the thyme leaves. 
  2. Check them every 15 minutes, turning once and remove from the oven when golden. Remove each different vegetable when it's ready and set aside. 
  3. Fry the onion slices in a little oil for 20-25 minutes or until soft and caramelised. 
  4. Add the garlic to the onion a couple of minutes before the end of cooking time. 
  5. Add all the other roasted vegetables to the pan (off the heat) and mix them together.


  1. Combine all ingredients in a high-speed blender until smooth. 


  1. Increase the temperature of the oven to 190ºC/375ºF/Gas Mark 5.
  2. Remove the pastry case from the fridge and spoon a bit of the vegetable mixture onto the bottom. Crumble a bit of the 'feta' over the base. Add half of the sauce until evenly spread. Repeat this stage again until all of the mixed vegetables, sauce and cheese have been used up. Make sure you crumble some of the cheese and layer some of the veg on the top of the quiche.
  3. Finish off with the cherry tomato halves, seed side facing up. 
  4. Cover the top of the quiche with foil or baking parchment and bake for 20 minutes. Remove the foil/baking parchment and bake for another 15-20 minutes or until golden and the cheese is bubbling.
  5. Serve with a fresh salad and garlic bread or quinoa. 

Note: the tart will harden as it cools so don't worry if it's quite soft when it comes out of the oven.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 15 of 15
Black Pepper Tofu
A lovely warming dish with just the right amount of heat.See recipe »
Mediterranean Omelette
Light, summery and quick! Perfect for an easy lunch or dinner when you're short on time. You can also use...See recipe »
Easy Raw Romesco Salsa
Romesco is a traditional Catalonian, nutty, tomato-based sauce. Enjoy with salads, courgette noodles, pitta, roasted or raw veg and anything...See recipe »
Quick Pea & Mint Hummus
Add a colourful, summery twist to your regular hummus :)See recipe »
 Watermelon, 'Feta' & Seed Salad
This salad is exploding with summer goodness and makes the perfect accompaniment to any barbecue or picnic!See recipe »
Salmorejo Chilled Soup
A delicious traditional chilled Spanish soup.See recipe »
Miso Aubergine Steaks
These aubergine steaks are juice and delicious! Enjoy with an abundance of salads, potato wedges or rice or anything else...See recipe »
Cauliflower Tabbouleh with Lemon & Olive Oil Dressing
The recipe is very adaptable and can also be bulked up with cooked whole lentils, flageolet beans or chickpeas, which...See recipe »
Bang-Bang Broccoli
Inspired by a Chinese favourite we love our sticky yet crunchy Bang-Bang Broccoli recipe. You can make it in minutes...See recipe »
American Style Pancakes
This is a must on a lazy weekend morning with endless possibilities for toppings. Light and fluffy on the inside...See recipe »
Vegan Mega Burger
This burger is a beast and everyone goes mad for it... we think you can see why!See recipe »
Sweet Potato & Coconut Dhal
This is one of our new favourite recipes! Fragrant Sri Lankan spice blend with creamy coconut, sweet pototo and lentils...See recipe »
Mini Egg Cookie Traybake
This is the ultimate Easter treat for kids and adults alike! If you fancy changing it up then swap the...See recipe »
Strawberry Fraisier
Un petit peu de saveur d’été! A truly French summer dessert: a fresh, fruity and sunny gateau :)See recipe »
Apple Tarte Tatin
Voila! A truly French dessert centred upon luscious apples with lashings of caramel.See recipe »