Description
A free-form savory tart featuring vibrant slices of tomato, zucchini, and bell peppers, all nestled in a golden flaky crust and topped with feta and herbs—perfect for light summer meals or picnics.
Ingredients
Units
Scale
- 1 pre-made pie crust (or homemade shortcrust pastry)
- 2 medium tomatoes, thinly sliced
- 1 zucchini, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 1/3 cup crumbled feta cheese
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 1 egg (for egg wash)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the pie crust into a 12-inch circle and transfer to the baking sheet.
- Spread Dijon mustard evenly over the center of the crust, leaving a 1.5-inch border.
- Arrange tomato, zucchini, and bell pepper slices in overlapping circles on top of the mustard.
- Sprinkle crumbled feta, oregano, salt, and pepper evenly over the vegetables.
- Fold the edges of the crust over the filling, pleating as you go.
- Brush the crust edges with beaten egg and drizzle the vegetables lightly with olive oil.
- Bake for 35–40 minutes, or until the crust is golden and the vegetables are tender.
- Cool slightly before slicing and serving warm or at room temperature.
Notes
- Use a mandoline slicer for even, thin vegetable slices.
- Substitute goat cheese or ricotta if preferred over feta.
- Great served warm or at room temperature—ideal for picnics or potlucks.
Nutrition
- Serving Size: 1 slice (1/4 galette)
- Calories: 280
- Sugar: 5g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
