Now this is a totally crazy post. I’ve been trying to write about this recipe since the day before yesterday, but things are really hectic around here the last few days. I had only got sometime today before I took my son to his fencing class and I just seized the opportunity.

I also want to apologize for the pictures as they were taken in a real hurry. Ok, let me just describe you under which circumstances those pictures were taken.

I just took the tart out of the oven and I was prepared to take a picture of  it, just like I do every time. Immediately, my son and my husband came and stood next to me having me in the middle with their eyes wide open and their forks ready for battle.

As you can understand, I was in a very stressful situation having two pair of eyes watching every move, waiting for me to finish and start devouring the thing.

They completely ruined my good photographic intentions and I blame them for this lol. Next time I know what I will do. I am going to sneak the food out of the oven or the pot and have it photographed without them even noticing it. Anyway, back to our talking about this tart.

This time of season vegetables and fruits start to make their appearance and I love making things with them. The summer is coming really fast here in Greece and we started wearing our T-shirts and summer pants. The temperature rose to the 30’s Celsius and everyone has started feeling a little bit more optimistic.

I went to the supermarket and I bought fresh zucchinis, eggplants, tomatoes, peppers and then I was wondering what to do with them.

To my rescue came Vaggelis Driskas a famous Greek chef and his vegetable tart. When I saw it, I immediately decided how I was going to use my vegetables. I made some minor changes and I went ahead and baked it!

It was a very easy and quick tart packed with Mediterranean flavors. The combination of the specific vegetables and feta and haloumi cheese was amazing!

 

Vegetable and Feta Cheese Tart

Ingredients

1 puff pastry sheet (you can make your own or you can use store bought, I was in a bit of a hurry so I used store bought. You can use tart pastry as well).

4 zucchinis cut in quarters

250 gr. /9 oz.  fresh mushrooms (I used white button ones), cut in slices

1 red and 1 yellow pepper cut in slices

2 onions, cut in slices

2 cups feta cheese, crumbled

12 cherry tomatoes, cut in half

200 gr. /7 oz.  haloumi cheese cut in slices

½ cup olive oil

1 cup light cream 15% fat

1 egg

 

Instructions

Preheat oven at 200° C/390° F.

Take a rectangular pan 30X40 cm. /12X16 inches.

Butter it very well.

Put the puff pastry making sure it covers the bottom of the pan and its sides.

In a bowl put all the vegetables and add the ½ cup of olive oil and mix well.

Arrange the vegetables on the puff pastry.

Throw on top the crumbled feta cheese.

Decorate with the cherry tomatoes and the haloumi.

Beat the egg with the milk or the cream.

Pour it on top of the tart.

Place in the oven and bake at the lowest rack of your oven for about 45 minutes or until the puff pastry is baked underneath.

Take it out of the oven, drizzle some olive oil and throw some fresh basil or rosemary or oregano, whatever you have available.

Serve while is hot.

I am sending this to Full Plate Thursday hosted by Miz Helen.