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Green bean and feta mediterranean tart with puff pastry

This green bean and feta tart has all the Mediterranean flavor! It’s a delicious starter but it can also be served during brunch.
Course Appetizer, Brunch, Starter
Cuisine Mediterranean, Vegetarian
Keyword feta, Green bean, tart
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 -8
Author The Hungry Bites


  • 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


  1. Preheat your oven to 390°F (200°C) and line a baking sheet with baking paper.
  2. 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.

  3. 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.

  4. 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.

  5. Bake for 15-20 minutes.
  6. Sprinkle with chopped parsley, some lemon zest and olive oil. Eat!

Recipe Notes

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.