Half-Baked Mediterranean Vegetable and Feta Tart

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A savory tart featuring a flaky half-baked crust loaded with roasted Mediterranean vegetables and tangy feta cheese. This mediterranean-inspired vegetarian ready in about 85 minutes layers all-purpose flour, cold unsalted butter, ice water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/4 cups all-purpose flour
• 6 tbsp, diced cold unsalted butter
• 3 tbsp ice water
• 1 medium, sliced into 1/4-inch rounds zucchini
• 1 small, diced red bell pepper
• 1/2 medium, thinly sliced red onion
• 2 tbsp olive oil
• 3/4 cup crumbled feta cheese
• 2 large eggs
• 1/2 cup heavy cream
• 1 tsp dried oregano
• 3/4 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: To make the crust, combine 1 1/4 cups all-purpose flour and 6 tbsp cold diced unsalted butter in a bowl. Using your fingertips, rub the butter into the flour until mixture resembles coarse crumbs. Add 3 tbsp ice water and knead gently until dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
2. Step 2: Preheat oven to 375°F. Toss 1 sliced medium zucchini, 1 diced small red bell pepper, and 1/2 thinly sliced red onion with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread evenly on a baking sheet and roast for 15 minutes until tender and slightly caramelized.
3. Step 3: Roll chilled dough on a floured surface into a 10-inch circle. Transfer to a 9-inch tart pan with removable bottom. Prick crust all over with a fork and bake for 12 minutes until edges are just set but center is soft (half-baked).
4. Step 4: In a bowl, whisk 2 large eggs, 1/2 cup heavy cream, 3/4 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano until smooth.
5. Step 5: Spread roasted vegetables evenly over the half-baked crust, then sprinkle 3/4 cup crumbled feta cheese on top. Pour the egg and cream mixture over the filling.
6. Step 6: Bake tart for an additional 25 minutes at 375°F until the custard is set and the top is lightly golden. Let cool 10 minutes before slicing and serving.