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Feta and roast veg tart

I hate to waste food. You know that if you stop by here often. If there are bits and bobs in the fridge then I will use them up, somehow. You know that hen do I went to a few weeks back? The one where I brought back loads of cheese from (and made a Veg packed mac and cheese). Well I also brought back some jars of antipasto. Aldi do them really well, those roasted artichokes, peppers, sundried tomatoes etc.

I was craving a tart, with homemade pastry (by all means do use shop bought as it’s quite a faff making pastry). So I chucked it all together and this lovely thing was the outcome. I have to admit, as I always do on here if it’s the case – Arthur didn’t like it. Too much obvious veg activity in there I think! Bea didn’t mind it one bit and ate quite a lot.

It’s so frustrating when one of the kids (or both, that happens too) won’t eat their dinner. I recently have discovered some fab new Instagram feeds featuring really fab mums making their little ones lovely wholesome food. Oh how I wish mine still ate like that! Arthur is just going through a fussy stage. Think it’s his age (he’s just 7). He still eats a wide range of things though, and I can get veg into him – by hiding it. But still, I remember the days when he loved all veg, and all fish and seafood! Just goes to prove that many kids just go through the fussy stage – no point beating yourself up!

Makes: enough for 8 people

Takes: 1 hour


  • 4 eggs
  • 3 tablespoons (approx) of sour cream or creme fraiche
  • Handful roasted peppers, chopped roughly
  • Handful artichokes, chopped roughly
  • Handful sundried tomatoes, chopped roughly
  • About 75g feta, crumbled
  • Fresh basil, few leaves, torn

If making pastry:

  • 225g plain flour
  • 100g butter, cubed
  • Pinch salt
  • Water, to mix


  1. Preheat oven to 180C. Grease a flan tin, 23cm approx.
  2. Make pastry (or use shop bought). Roll out over flan tin, prick with fork, trim edges and using baking beans or similar, bake blind for 20 mins.
  3. Remove beans. Whisk eggs and sour cream together, add roasted veggies and antipasto, cheese, herbs and seasoning. Mix well and fill up tart.
  4. Bake for about 25 mins or until no longer wobbly in the centre.

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