To make the cheese tart you’ll need:

  • 1  puff pastry sheet
  • 4 tbsp olive oil
  • 2 medium onions, thinly sliced
  • 1 small eggplant, diced
  • 1 zucchini, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • A few sprigs of fresh thyme and oregano
  • 150 g ricotta
  • 150 g soft cheese
  • 250 g feta cheese
  • 6-8 cherry tomatoes
  • 2 eggs
  • 1 container (about 200 g) strained yogurt (2%)
  • Salt, pepper
  • Egg wash (1 egg beaten with a little water)

Instructions

Preparing the Base:

    • Roll out the puff pastry in a buttered tart pan, pressing it well into the corners and trimming any excess.
    • Prick the entire surface of the dough with a fork.
    • Place a piece of parchment paper on top of the dough and fill it with baking weights. Chill in the refrigerator for 20 minutes or in the freezer for 10 minutes.
    • Preheat the oven to 200ºC and bake the cold pastry base for 20 minutes.
    • Remove the weights and brush the surface with egg wash to prevent sogginess.
    • Bake for another 7-10 minutes until the surface is lightly golden.
    • Remove from the oven and let it cool on the counter. (At this stage, you can keep it covered with plastic wrap for 2-3 days if needed.)

Preparing the Filling:

    • In a bowl, combine the diced eggplant, zucchini, and bell peppers. Drizzle with a little olive oil and season with salt, pepper, thyme, and oregano. Toss to coat evenly.
    • Heat a large, deep skillet with olive oil and sauté the onions until caramelized, without browning, for 7-8 minutes.
    • Increase the heat and add the diced vegetables. Cook, stirring occasionally, on high heat until the vegetables are wilted, about 5-6 minutes.
    • Place the tart pan on the middle rack of the oven.

Assembling the Tart:

    • Spread the sautéed vegetables evenly over the partially baked puff pastry, ensuring that every bite has a bit of each vegetable.
    • Sprinkle the cheese crumbles evenly over the top.
    • Cut the cherry tomatoes in half and place them cut side up on the tart.
    • In a bowl, whisk together the eggs, yogurt, salt, and pepper, and pour the mixture over the tart.
    • Scatter fresh thyme and oregano leaves on top and drizzle with a few drops of olive oil.

Baking:

    • Bake on the middle rack in the preheated convection oven for about 35 minutes, or until the surface is lightly golden and the filling is set.
    • Allow the tart to cool for 5-10 minutes on the counter to set before cutting.
    • Serve the cheese tart with a side of salad.

Enjoy!

Source: Argiro Barbarigou