This green bean and feta tart has all the Mediterranean flavor! It’s a delicious starter but it can also be served during brunch.
Green beans and feta cheese is a classic Mediterranean combination. In fact, it is unimaginable to serve a plate with stewed green beans and potatoes in tomato sauce without some feta on the side. That’s why making this tart seemed only natural! The recipe is pretty easy and quick (just par-boil the beans while the puff pastry is baking) and it doesn’t require you to make a fuss in the kitchen. The tangy taste of feta pairs really well with the freshness of the green beans while in every bite you’ll find something creamy, something crunchy and something flaky, just to keep things interesting. 🙂
What you can do with this green bean and feta tart: You can eat it is a light lunch on meatless Mondays. Is meatless Mondays still a thing? I hope not! But don’t get me wrong, what I mean is that people should start to include more meatless meals in their weekly menu – just like the Mediterranean diet – and maybe even do meatless weekdays!
Anyways, this tart can also be served during a Sunday brunch or as a starter/side. And if it happens that you don’t have any green beans, you can also try it with sliced tomatoes or red bell peppers (just lightly saute them first!). So many things you can do with it!
How to prep the puff pastry. Firstly I’ll say that you can also use any other kind of crust you like, store-bought or homemade, even a gluten-free one. The puff pastry I buy is already rolled out in two separate sheets (I use only the one), so if yours isn’t in the form of sheets you’ll have to roll it out. After rolling it out, cut one strip from each side to create a barrier for the filling. This is optional, but makes the tart look more pretty.
Then you will pre-bake the tart until browned. It will probably puff a little bit, so after taking it out of the oven you will press the surface with a spoon to compact it (don’t press the edges though). After that, the tart is ready to be filled and baked for another 15-20 minutes.
Some notes/tips:
- Use any type of crust you like with this recipe. For a gluten-free version try this crust from The Bojon Gourmet
- Try to find some good quality feta. Remember that feta is only made from sheep and goat milk.
- Not a fun of green beans? Try this tart with sliced tomatoes or red bell peppers!
Similar recipes you may like:
Portobello mushroom and leek tart
Feta and beet mini tarts with olive oil easy crust
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- 14 oz (400 grams) puff pastry
- 5 oz (150 grams) green beans, lightly boiled and drained well
- 2 cups (10 oz / 300 grams) crumbled feta cheese
- 2 medium eggs
- 1/2 teaspoon oregano
- Pinch of pepper
- 1 teaspoon coriander seeds, whole or ground
- 2 tablespoons olive oil, plus extra for serving
- 2 tablespoons mixed nuts, coarsely chopped walnuts and pine nuts work best
- 2-3 tablespoons milk, if feta is too dry
- Some chopped parsley and lemon zest for serving
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Preheat your oven to 390°F (200°C) and line a baking sheet with baking paper.
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Roll out the puff pastry to form a rectangle with dimensions approximately 12x16 inches (30x40 cm) and transfer to the baking pan.
Fold the sides, poke holes with a fork throughout the surface and bake for 15-20 minutes.
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Beat the eggs in a small bowl and reserve two tablespoons for the egg-wash.
Transfer the rest of the eggs, the feta, the olive oil, the oregano, and the pepper to a food processor and process until smooth (you can also mush everything with a fork if you don’t have a food processor. Just start with the feta and add the rest of the ingredients gradually). If the mixture is too thick you’ll need to add the 2-3 tablespoons of milk.
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Fill the tart with the feta mixture and arrange the green beans on top. Sprinkle with the nuts and brush the edges of the tart with the reserved eggwash.
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Bake for 15-20 minutes.
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Sprinkle with chopped parsley, some lemon zest and olive oil. Eat!
I use whole coriander seeds because I really like the tiny bursts of flavor every time I bite one. For a milder flavor you can use ground coriander seeds.
Take it easy with the lemon zest because it can make the tart taste bitter.
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Love the way how you portray Mediterranean diet in your recipes, like these green beans in a puff pastry with feta.. That’s sounds really interesting. I like the tomato version too!!!
Thanks Akhila! Yes, the tomato version is also very good! 🙂