Veggie Tart

Made this tart yesterday and I have to say it was one of the most delicious tarts I’ve ever eating. I love pastry too much! so maybe that is why I loved it so much!

It will be for sure a favourite dish for this winter!

1 roll of pre made shortcrust pastry
2 leeks cut into thick rounds
2 carrots sliced as desired
2 cooked beetroot sliced
2 eggs
100ml of coconut cream (or conventional cream)
100g feta cheese
2 tablespoons of chives
pomegranate seeds


  1. Pre-heat the oven at 180 degrees Celcius
  2. line your pie tray with the pastry and press around it with a fork as in picture above
  3. Cover the pastry with grease-proof paper and place raw beans on top. Bake like that for 15 minutes
  4. whisk and egg in a bowl to brush the pastry
  5. remove beans and paper and brush your pastry with the egg, cook for further 5 minutes
  6. Make the filling of the tart by mixing the cream, half of the feta cheese, chives, 2eggs, sea salt and pepper
  7. place the filling on top on the pastry
  8. cover  the tart up with the beetroot, carrot and leek
  9. turn down the oven to 160 degrees Celcius and bake for further 40 minutes
  10. once baked sprinkle with the rest of the feta cheese and the pomegranate cheese

Serve and enjoy! I served with a green salad and a potato salad. So tasty. My husband loved so much he asked me if he could bring a slice into work for a snack. So that means it was a winning recipe!

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