Mediterranean Puff Pastry Tart

A Taste of the Mediterranean

Some of the best meals don’t require complicated techniques or hours in the kitchen.

This Mediterranean Puff Pastry Tart is one of those wonderfully versatile dishes that works equally well for lunch, a light evening meal or served in smaller portions as part of a summer gathering with friends.

Using colourful vegetables, creamy cheese and crisp puff pastry, it celebrates the fresh flavours that make Mediterranean cooking so enjoyable. It is also a recipe that encourages creativity. Depending on the season, you can easily adapt the vegetables or cheese to make use of what’s fresh at your local market.

Simple ingredients, beautiful colours and straightforward preparation often create the most memorable meals.

Mediterranean Puff Pastry Tart

A crisp puff pastry tart topped with Mediterranean vegetables, garlic, herbs and your favourite soft cheese. Perfect for lunch, picnics or sharing with friends.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Mediterranean

Ingredients Method Notes

Ingredients

  

• 1 pack ready-rolled light puff pastry
• 1 –2 courgettes thinly sliced
• 1 large red pepper deseeded and cut into small chunks
• 1 red onion cut into small chunks
• 4 garlic cloves sliced
• 100 g cherry tomatoes halved
• 1 beaten egg
• Olive oil spray
• 75 g crumbled cheese feta, goat’s cheese or blue cheese
• Sea salt
• Freshly ground black pepper
• Fresh basil for garnish

Method

 

1. Preheat the oven to 240°C (220°C Fan / Gas 9).
2. Roll out the puff pastry if required.
3. Score a border approximately 2cm from the edge without cutting right through.
4. Prick the centre of the pastry with a fork.
5. Place on a baking tray lined with baking parchment.
6. Chill in the refrigerator for about one hour.
7. Place the courgettes, red pepper, onion and garlic into a large bowl.
8. Season generously with salt and pepper.
9. Lightly spray with olive oil and toss together.
10. Brush the pastry with beaten egg.
11. Sprinkle lightly with salt.
12. Bake for 15 minutes.
13. Reduce the oven temperature to 200°C (180°C Fan / Gas 6).
14. Gently press down the centre of the pastry.
15. Arrange the vegetables inside the pastry border.
16. Scatter over the cherry tomatoes.
17. Crumble the cheese evenly across the tart.
18. Return to the oven for 15–20 minutes until the vegetables are cooked and the pastry is golden.
19. Garnish with fresh basil before serving.

Notes

• Chilling the pastry before baking helps create a beautifully crisp base.
• Feta, goat’s cheese and blue cheese all work well.
• Try adding olives, roasted peppers or artichokes for extra Mediterranean flavour.
• Delicious served warm or at room temperature.

Moira’s Kitchen Tip

Chilling the pastry before baking helps it puff beautifully and keeps the centre crisp once the toppings are added.

Suggested Wine Pairing

A chilled dry white from the Alicante region, particularly a Moscatel or young Chardonnay, complements the fresh vegetables and creamy cheese perfectly. If you prefer red, choose a light-bodied young Monastrell served slightly cool.

Variations

This recipe is wonderfully adaptable.

• Replace the feta with creamy goat’s cheese.
• Add roasted aubergine or grilled asparagus.
• Include black olives or sun-dried tomatoes.
• Finish with rocket leaves after baking.
• Add toasted pine nuts for extra texture.

From Moira’s Kitchen

This recipe first appeared in the Spring 2026 edition of Expat Lifestyle Magazine, where every dish was developed, cooked and photographed by Moira Carmenate in her own kitchen in Spain.

If you enjoyed this recipe, explore the latest edition of Expat Lifestyle Magazine for more original recipes, seasonal inspiration and stories celebrating life in Spain.