Roasted Vegetable & Feta Tart

• Puff Pastry(320 g)
• Courgette(1)
• Aubergine(1)
• Red Onion(1)
• Cherry Tomatoes(200 g)
• Olive oil(3 tbsp)
• Dried Oregano(1 tsp)
• Thyme(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Eggs(3)
• Cream cheese(120 g)
• Feta(150 g)
• Parmesan(30 g)
• Lemon(1 tsp)
• Arugula(80 g)
• Vinegar(1 tbsp)

Method

1. 1

   Preheat the oven to 220°C. Thinly slice the {Zucchini}, cut the {Eggplant} into small irregular pieces, slice the {Red Onion}, and halve the {Cherry Tomatoes}.

   ~8 min

2. 2

   Toss the {Zucchini}, {Eggplant}, {Red Onion}, and {Cherry Tomatoes} with {Olive oil}, {Dried Oregano}, {Thyme}, {Salt}, and {Black pepper} on a baking tray. Roast until softened and lightly golden at the edges, 18 minutes.

   ~18 min

3. 3

   Meanwhile, whisk the {Eggs} with the {Cream cheese}, then crumble in the {Feta}, finely grate in the {Parmesan}, and stir through the {Lemon Zest}.

   ~5 min

4. 4

   Unroll the {Puff Pastry} onto a lined tray and lightly score a border around the edge. Spread the feta filling inside the border, then spoon over the roasted vegetables so they are nestled into the filling. Bake for 10 minutes until the pastry is puffed and golden and the center is just set.

   ~10 min

5. 5

   Toss the {Arugula} with the juice of the {Lemon} and the {Vinegar}. Cut the tart into squares and serve with the salad alongside.

   ~2 min