Roasted Vegetable Tart with Feta & Herb-Garlic Cheese
Hello, I’m Keely! I'm a Canadian Registered Dietitian, an avid food and recipe writer, travel bug and nutrition expert. For more information about me, check out my bio here.
A simple, flavorful tart that’s easy to pull together and perfect for any day of the week.
This Roasted Vegetable Tart with Feta starts with a ready-made quiche crust, spread with creamy herb and garlic soft cheese for a savory base.

It’s topped with a colorful mix of bell peppers, red onion, and zucchini that’s been tossed in olive oil, cider vinegar, maple syrup, and smoked paprika for a little extra flavor. A crumble of feta finishes things off before baking until golden and bubbly.
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Great for lunch, a light dinner, or even as part of a weekend brunch — just add a green salad on the side and you’re good to go.

Roasted Vegetable Tart with Feta & Herb-Garlic Cheese​

Recipe Makes: 4 servings
Prep Time: 15–20 minutes
Cook Time: 40–45 minutes
Difficulty: Easy Peasy
Rustic yet refined, this Roasted Vegetable Tart with Feta is proof that a handful of good ingredients, treated well, can yield something truly memorable.

INGREDIENTS
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  • 1 store-bought quiche crust
  • ​3 tablespoons herb and garlic soft cheese (e.g. Boursin or similar)
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 small zucchini, thinly sliced into rounds
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon maple syrup
  • ½ teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • ¼ cup crumbled feta cheese

INSTRUCTIONS

  1. Preheat the oven to 180°C (350°F).
  2. Prepare the vegetables:
    In a large bowl, toss the sliced bell peppers, red onion, and zucchini with the olive oil, cider vinegar, maple syrup, smoked paprika, salt, and pepper. Set aside to marinate briefly while you prepare the crust.
  3. Assemble the tart:
    Place your quiche crust in a pie plate. Spread the herb and garlic soft cheese evenly over the base of the crust. Arrange the marinated vegetables on top in a generous, slightly overlapping layer. Finish with a scattering of crumbled feta.
  4. Bake:
    Transfer the tart to the preheated oven and bake for 40–45 minutes, or until the vegetables are tender and slightly caramelized and the crust is golden brown.
  5. Serve:
    Allow to cool slightly before slicing. Serve warm or at room temperature, ideally alongside a fresh green salad or simple arugula dressed with lemon and olive oil.

💡 Chef’s Note:
  • For added richness, you can brush the crust edges with an egg wash before baking.
  • Try adding fresh thyme or oregano before baking for extra herbal depth.
  • This tart holds up beautifully for next-day lunches—simply reheat in the oven or enjoy cold.