gluten-free vegetable tart feta Mediterranean briam potato crust zucchini aubergine peppers

Gluten-free vegetable tart with feta

Name: Gluten-free vegetable tart with feta
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 2 potatoes, about 400 g, peeled and sliced thinly; 1 egg, lightly beaten; 1 tbsp olive oil; salt; black pepper; 0.5 tsp oregano or thyme; 1 large zucchini, diced; 1 aubergine, diced; 2 peppers, diced; 1 large onion, finely chopped; 2 garlic cloves, finely chopped; 1 tbsp tomato paste; 1 tsp vinegar; 0.5 tsp honey or sugar; 3-4 tbsp olive oil; oregano; thyme; salt; black pepper; 1-2 tbsp fresh parsley, chopped; 80-100 g feta, crumbled; 1-1.5 tbsp olive oil; black pepper

Inspired by briam — the Greek summer dish with vegetables, olive oil and herbs. A thin potato crust, Mediterranean vegetables & feta.

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Method

1
Preheat the oven to 180°C fan.
2
Arrange the thin potato slices in a lined and lightly oiled 22 cm tart tin, overlapping them on the base and slightly up the sides. Keep the sides around 2–3 cm high so they don't burn.
3
Mix the egg with olive oil, salt, pepper and oregano. Brush over the potatoes.
4
Pre-bake the potato crust for about 20 minutes, until set and lightly golden.
5
Meanwhile, sauté the onion in olive oil for 5–6 minutes until soft. Add the garlic and cook for 30 seconds.
6
Add the tomato paste, vinegar and honey.
7
Add the aubergine, peppers and zucchini. Season with oregano, thyme, salt and pepper. Cook for 10–15 minutes, until the vegetables soften and most of their liquid evaporates.
8
Turn off the heat and stir in the parsley. Let the filling cool slightly, then mix in 50–60 g feta.
9
Add the filling to the potato crust.
10
Sprinkle with olive oil and black pepper and add the remaining 30–40 g feta on top.
11
Bake for 15–20 minutes, until golden and crispy on top.
12
Let it rest for 10 minutes before slicing.