Roast veg feta tart & pesto potatoes

The four month sleep regression. Good Lord.
After nine months of cankles, nausea, and palpitations, followed by the hallowed experience of a birth that required almost every medical intervention under the sun, nature just likes to remind you she has a sense of humour that would get comedians boycotted. Mister Baby has never slept “well” but he had improved to the point where he mostly slept in ninety minute to two hour windows, which was entirely manageable. No more. Now it’s forty minute slots during which time trying to put him down is like trying to tap dance on a house of cards. With infinite mercy, Grandma has come to help out. The only force to rival Mother Nature is my own ma. 

When sleep is non-existent, nice food is even more important, which is why I always keep some pastry in the freezer. 

TIME One hour



1 batch of pastry. As ever, if you don’t need to make gluten free pastry, DO NOT BOTHER. It is an entirely unnecessary martyrdom. Just use your normal pastry recipe or shop bought stuff. If you do need gluten free – my recipe is here.

1 punnet of cherry tomatoes

1 green or yellow bell pepper

1 tin of sweetcorn, drained

2 thumbs of feta

1 tablespoon of olive oil

Chilli flakes


750g new potatoes

Half a jar of red pesto 

Salt, pepper and dried chives


Slice the pepper into ribbons. Toss together with the sweetcorn and tomatoes in olive oil. Part roast in the oven at 220 degrees for half an hour. Halfway through, take the roasting dish out and drain off the water released from the veg – this will help the roasting and stop the veg from making the tart soggy. 

While these are in the oven, roll out the pastry to the thickness of a pound coin and place in a 9 inch flan tin. Prick the pastry all over with a fork. 

Once the veg is roasted, drop the oven temperature to 180 degrees and blind bake the pastry for fifteen minutes.* 

Remove the baking paper and baking beans from the tart case and scatter on the roast vegetables. Crumble the feta on top and season with chilli flakes. 

Bake for a further fifteen minutes. 

While the tart is back in the oven, boil the new potatoes until a fork goes in easily (around 20 minutes). Toss with the pesto and season.

*to blind bake, place a piece of baking paper over the pastry case and weight down with ceramic baking beads or dried pulses (such as lentils or split yellow peas). This helps the crust crisp up before the filling goes in

Senator Baby Maximus overseas proceedings with ceremonial bowl and spatula

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