Potato and feta tart with herb pastry

This potato and feta tart recipe features a homemade rosemary, thyme and parsley pastry that delivers a full-on flavour kick. A great vegetarian dinner for the whole family

By Jennene Plummer
  • 1 hr 10 mins preparation
  • 50 mins cooking
  • Serves 5
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Potato and feta tart
  • 3/4 cup thickened cream
  • 3 eggs
  • 1/2 cup grated parmesan
  • 2 clove garlic, crushed
  • 250 gram feta, crumbled
  • 1/3 cup vegetable oil
  • 600 gram potatoes, thinly sliced
  • 1/2 cup sliced char-grilled capsicum
  • 1 sprig rosemary, leaves picked
  • mixed salad leaves to serve
Herb pastry
  • 1 1/3 cup plain flour
  • 100 gram butter, chopped
  • 1/3 cup grated parmesan
  • 2 sprigs rosemary, leaves picked, finely chopped
  • 3 thyme sprigs, leaves picked, finely chopped
  • 1 tablespoon finely chopped parsley, plus extra to serve
  • 1 egg yolk
  • 2 tablespoon iced water


  • 1
    Preheat oven to 200°C. Lightly grease an 18 x 28cm, 3cm-deep loose-based flan dish.
  • 2
    For the herb pastry, sift flour into a large bowl. Rub butter into flour until mixture resembles breadcrumbs. Stir in grated parmesan, herbs, egg yolk and enough cold water to bring dough together. Season. Form into a ball, then wrap in plastic wrap. Chill for 30 minutes.
  • 3
    Roll out pastry between 2 sheets of baking paper to 3mm thick. Ease into pan, then chill for 20 minutes. Trim edges and bake blind for 20 minutes. Remove paper and weights, then bake for 5 minutes. Reduce oven to 180°C.
  • 4
    In a bowl, lightly whisk cream, eggs, parmesan and garlic together. Stir half the feta through. Season, then pour into pastry case. Bake for 15 minutes until just set.
  • 5
    In a frying pan, heat oil on high. In batches, fry potato slices for 3 minutes on each side until crispy. Drain on a paper towel. Layer potato slices, char-grilled capsicum, rosemary and remaining feta in tart case. Bake for 8-10 minutes until potato slices are crunchy.
  • 6
    Serve tart topped with extra fresh herbs and accompany with salad leaves.


  • You can make the unfilled tart case a day ahead (up to the end of Step 3). Wrap in cling film, then store at room temperature until needed.