Mediterranean Vegetable & ‘Feta’ Tart

Mediterranean Vegetable & 'Feta' Tart

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

Not too trickyNot too tricky Gluten free Wheat freeFreezable recipe
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Preparation time

Cook time


  • mains
  • lunches





  • 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.

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