Prep. Time 40′  Cooking Time 20′   Serves 10


  • 250 grams all-purpose flour
  • 125 grams cold butter, diced
  • 125 grams cream cheese
  • 2 tablespoons cold water
  • a pinch of pepper

For the roasted vegetables:

  • 1 onion, diced
  • 2 bell peppers, diced
  • 1 small eggplant, diced
  • 1 zucchini, diced
  • 1 clove garlic, minced
  • 10 cherry tomatoes
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • salt
  • freshly ground pepper
  • 1 tablespoon fresh mint, finely chopped


  • Sift the flour and add it in the mixing bowl with the blades.
  • Add the cheese, butter, and pepper.
  • Beat for 15 seconds until the mixture becomes crumbly.
  • Add the cold water.
  • Beat for a few seconds until the ingredients are combined. You may need a little extra water.
  • Place the dough on a floured surface and shape it into a ball using quick movements.
  • Cover it with plastic wrap and leave it in the refrigerator for 20 minutes.
  • Roll out the dough with a rolling pin.
  • Place the rolled dough in a buttered tart pan.
  • Prick it with a fork.
  • Leave it in the refrigerator for 20 minutes and then bake it for 20 minutes at 180°C.
  • Next, melt the feta and ricotta cheese in a bowl.
  • Grate some pepper over them.
  • Spread them on the partially baked tart and continue baking for 20 minutes.
  • Mix all the vegetables together and place them on a baking sheet.
  • Bake at 200 degrees Celsius for 20 minutes.
  • Once the tart is baked, add the roasted vegetables and finely chopped fresh mint.


Source: Argiro Barbarigou