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A super easy organic vegetarian tart filled with seasonal vegetables, beetroot, and courgettes (zucchini).  Made with a puff pastry crust that’s crispy on the outside and topped with salty crumbly feta cheese.  This simple vegetable tart recipe makes a great starter at a dinner party or a light lunch served with salad and some of your favourite sides. 

I absolutely love vegetables and always enjoy discovering new ways to use them and bring out the flavours.  For me, the best way to eat them is by treating them simply with just a few herbs or spices to really allow the natural flavours of the vegetables to shine.  One of my favourite ways to cook vegetables, which really helps to bring out the flavours, is roasting them.  Give me a massive bowl of roasted vegetables and I promise you that I could polish off the entire lot.  Roasting them intensifies their flavour and you also get those crispy bits where they have caught slightly. 

This tart contains some of my most favourite foods. Puff pastry is one of my guilty pleasure, I think it’s that deliciously buttery flavour flaky texture, digging your fork in and seeing all those layers is satisfying.  Now, feta cheese…no explanation needed really.  Feta with everything, please! 


5 from 1 vote
Organic Beetroot, Courgette & Feta Tart
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

A simple organic vegetarian tart filled with beetroot, and courgettes. This makes a great starter or a light lunch served with your favourite sides. 

Course: Main Course
Author: Jemma Andrew-Adiamah
  • 1 packet of organic ready roll puff pastry
  • 2 organic courgettes (zucchini) sliced
  • 2 organic beetroots peeled and sliced
  • sprigs of fresh thyme
  • 3-4 tbsp crumbled organic feta cheese
  • 1 beaten egg
  • Salt and pepper to taste
Fresh organic extra virgin olive oil for drizzling (optional)
  1. Preheat the oven to 200 degrees and line a sheet pan with greaseproof paper. 

  2. Place the ready roll puff pastry on the sheet pan and start to layer the thinly sliced beetroots and courgettes in straight lines on top. Leave an inch of puff pastry around the vegetables. Season to taste.

  3. Fold over the edges of the puff pastry to create a border/crust. Brush the exposed pastry with the beaten egg. 

  4. Sprinkle with the fresh thyme and bake in the oven for 20 minutes or until the pastry has turned a golden brown.

  5. Once baked, sprinkle with the feta cheese and drizzle with extra virgin olive oil before serving. 


Courgettes and beetroot are in season at the moment and what’s great is the ones I used in this recipe are organic.  I absolutely love learning where my food comes from and with organic produce; you know that it’s literally come straight from the ground and onto your plate.  I’ve teamed up with the Organic Trade Board on their campaign to share my favourite food that makes me happy, using organic ingredients.    

There are many advantages of buying organic produce such as fewer pesticides are used during the farming process, no use of artificial colours or preservatives, always free range, no routine use of antibiotics or GM ingredients.


 ambassador Sarah Cox, explains why she enjoys eating organic food:

With only 5 main ingredients, this simple tart couldn’t be any easier to whip up – fuss free cooking at it’s best.  Since only a few ingredients are used it means that the flavours of the courgette a and beetroot are the stars of the show.  The salty feta really complements the natural sweetness of the vegetables too. Now I’m off to make another one of these for lunch!


*This recipe was commissioned by Organic Trade Board, but all opinions are my own. 

**The content of this blog represents the views of the author only and is his/her sole responsibility. The European Commission and CHAFEA do not accept any responsibility for any use that may be made of the information it contains.