Roast Vegetable & Feta Tart Recipe

Roast Vegetable & Feta Tart


  • 1 cup (140g)
    pumpkin, cubed
  • 1 (120g)
    courgette, sliced
  • 1 (150g)
    red onion, cut into wedges
  • 1 tbsp
    olive oil
  • 2 sheets
    puff pastry
  • 1 pkt
  • 1/2 cup (125mL)
    boiling water
  • 1/4 cup (65g)
    basil pesto
  • 8
    cherry tomatoes, halved
  • 100g
    reduced fat feta cheese, crumbled
  • 2 tbsp
    pine nuts
  • 1/4 cup (20g)
    parmesan cheese, finely grated

How to Cook

Prep Time: 15 minutes | Cooking Time: 55 minutes
  1. Preheat oven to 200°C. Place pumpkin, courgette and red onion in a roasting dish. Toss with oil. Roast in preheated oven for 35 minutes, stirring once during cooking.

  2. Cut pastry sheets in half to make four pieces. Score 1cm frame around edge of pastry piece. Place on lightly oiled oven tray.

  3. Combine MAGGI Pumpkin and Roasted Garlic Soup Mix and water. Stir in basil pesto. Spread over base of pastry.

  4. Arrange tomato and vegetables over pastry. Dot with feta and sprinkle with pine nuts and grated parmesan cheese.

  5. Preheat oven to 220°C. Bake for 15–20 minutes. Serve with a green salad if desired.



Average Qty Per Serve Qty Per 100g
Energy 2373.7kj 810.0kj
Weight 293.0g 100g
Protein TOTAL 16.5g 5.6g
Fat TOTAL 39.4g 13.4g
- Saturated Fats 14.9g 5.0g
Carbohydrates TOTAL 34.1g 11.6g
- Sugars 5.4g 1.8g
Sodium 575.4mg 196.3mg
Dietary Fibre 5.5g 1.9g
Calcium 194.4mg 66.3mg