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Baking recipe · from the recipe book

Roasted Red Pepper, Zucchini and Feta Tarts

A crisp olive-oil press-in crust holds a creamy feta and egg custard packed with sweet roasted peppers and zucchini, finished with fresh basil and parsley.

Roasted Red Pepper, Zucchini and Feta Tarts

Ingredients

  • 2⅓ cups300 gAll-purpose flour
  • ½ cup60 gYellow cornmeal, whole-grain
  • ¾ tsp5 gSaltdivided
  • ½ cup120 gOlive oildivided
  • ⅓ cup90 gWatercold
  • 4 medium480 gRed bell peppercut into thin strips
  • 2 medium400 gZucchinisliced into thin half-moons
  • 3 cloves9 gGarlicminced
  • 5 large250 gEggs
  • 1 cup (240 ml)240 gWhole milk
  • 1 cup crumbled150 gFeta cheesecrumbled
  • ¾ tsp2 gBlack pepper
  • 2 tsp2 gDried oregano
  • ⅔ cup leaves15 gFresh basiltorn
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Toss the bell pepper and zucchini with one quarter of the olive oil, the garlic and one third of the salt on the sheet pan; roast 20 to 25 minutes until soft and browned at the edges, then cool slightly. Lower the oven to 375°F (190°C).
  3. Make the crust: stir the flour, cornmeal and one third of the salt in a bowl, then mix in the remaining three quarters of the olive oil and the water until it forms a crumbly dough that holds when squeezed.
  4. Divide the dough in half and press each half evenly over the bottom and up the sides of a 9-inch tart pan. Prick with a fork and bake 15 minutes until set and lightly golden.
  5. Whisk the egg, milk, black pepper, oregano and the remaining third of the salt in a bowl to make the custard.
  6. Spread half the roasted vegetables and half the feta in each crust, then pour half the custard into each.
  7. Bake 30 to 35 minutes, until the custard is just set in the center and reaches 160°F (71°C).
  8. Cool the tarts 15 minutes, scatter the basil and parsley over the top, 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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