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Baking recipe · from the recipe book

Roasted Red Pepper and Broccoli Feta Tarts

Sweet roasted red peppers and tender broccoli set in a tangy feta custard inside a buttery, flaky crust, finished with fresh dill and parsley.

Roasted Red Pepper and Broccoli Feta Tarts

Ingredients

  • 3 cups375 gAll-purpose flour
  • 1 cup225 gUnsalted buttercold, cut into small cubes
  • 1 tsp6 gSalt
  • ½ cup100 gWaterice-cold
  • 4 medium500 gRed bell peppercut into thin strips
  • 3¾ cups florets350 gBroccolicut into small florets
  • 1½ medium150 gRed onionthinly sliced
  • 1½ tbsp20 gOlive oil
  • 6 large300 gEggs
  • 1¼ cups (300 ml)300 gWhole milk
  • 1 cup crumbled150 gFeta cheesecrumbled
  • 3 cloves9 gGarlicminced
  • ¾ tsp2 gBlack pepper
  • 1 cup sprigs8 gFresh dillchopped
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Make the pastry: whisk the flour with 4 g of the salt (the rest goes in the filling). Rub or pulse in the cold butter until pieces are pea-sized.
  2. Drizzle in the ice-cold water a little at a time, tossing with a fork until the dough just holds together. Divide the dough in half, flatten each half into a disk, wrap and chill for 1 hour.
  3. Meanwhile, preheat the oven to 425°F (220°C). Toss the red bell pepper, broccoli and red onion with the olive oil on a sheet pan and roast for 20 minutes until tender and browned at the edges. Stir in the garlic for the last 3 minutes. Let cool.
  4. Roll each dough disk into a 12-inch round and fit into two 9-inch tart pans. Trim, prick the bases with a fork and chill for 15 minutes.
  5. Line each crust with parchment and pie weights and bake at 425°F (220°C) for 15 minutes; remove the weights and bake 5 minutes more until pale golden. Lower the oven to 350°F (175°C).
  6. Make the custard: whisk the eggs, milk, black pepper and the remaining 2 g of salt until smooth.
  7. Divide the roasted vegetables and the feta evenly between the two crusts, then pour half the custard into each.
  8. Bake at 350°F (175°C) for 30 to 35 minutes, until the centers are just set and reach 160°F (71°C).
  9. Cool the tarts on a rack for at least 20 minutes. Finish with the dill and parsley, then cut each tart into 6 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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