Rustic Vegetable Tart with Balsamic & Feta


  • 1 sheet of ready rolled puff pastry
  • 50ml passata
  • 1 small courgette roughly chopped
  • ½ red pepper roughly chopped
  • ½ yellow pepper roughly chopped
  • 200g small heritage tomatoes halved
  • ½ aubergine roughly chopped
  • 100g tenderstem broccoli
  • 6 black garlic cloves peeled and halved
  • ½ corn cob kernels removed
  • 100 g feta crumbled
  • 30ml Burren Balsamics The Balsamic 


  1. Preheat the oven to 190C.
  2. Place the pastry onto a lined baking sheet.
  3. Brush with the passata.
  4. Scatter over the prepared vegetables.
  5. Place into the oven and bake until evenly cooked and the pastry is golden brown approx 20 minutes.
  6. Remove from the oven and scatter on the feta cheese, return to the oven for a further five minutes.
  7. Remove from the oven and drizzle with the balsamic.