The perfect meat-free Monday baby friendly recipe

In honour of National Vegetarian Week, which is every week in this household with one of us being a proud Herbivore, we wanted to make something hearty and tasty that even the steadfast Carnivore would love. We now also have the added requirement that our food has to be baby led weaning friendly, as the Milkivore is eating the same as us.

Step forth this gorgeous and easy, like srrrsssly easy, to make Mediterranean vegetable and feta tart. In the week we don't have time for hours of food prep with a teething little one needing constant attention but nor do we want to just eat beans on toast every night.
I know that the Carnivore will happily eat veggie some nights in the week but still wants to feel full and satisfied, so this recipe gets full marks.

The pastry is flaky and soft but hearty, the vegetables are wholesome and flavoursome and the cheese gives it a lovely salty sweet flavour.

To make this recipe you'll need:

One ready rolled shortcrust pastry
Red onion
Courgette (or troll wands as they're known in this house)
Feta cheese
Olive oil
And some decent knives to make light work of the chopping

The beauty of it is that you can add any veggies you've got lying around unloved in your fridge so get creative.

Prep time - 10 minutes                                          Cooking time - 25 minutes

Start by getting your pastry out of the fridge and letting it get up to room temperature

Roughly chop your veggies into chunky slices and put in your griddle pan with a good glug of olive oil

Quick fry for 5-10 minutes until slightly brown and soft

Take your pastry and roll it out over your chopping board leaving the baking parchment on

Spread a good generous layer of hummus all over the pastry (you can replace this with garlic butter or tomato puree)

Take your veggies from the griddle pan and layer them over your pastry, taking care to spread evenly and not over load your pastry.

Pour out a good glug of olive oil into a small bowl and take a pastry brush and brush in light strokes all over the crust of your pastry. This helps to bind it to make it golden and light, as well as extra flaky.

Season with pepper, salt (leave the salt out for baby led weaning) and crumble over two thirds of a block of feta (more or less to taste)

The pop it in the oven at 180c for 25-30 minutes, checking regularly

Then serve on summery plates (similar here) with your favourite green salad or add sweet potato wedges for those with a big appetite (AHEM, the Carnivore)
Vintage cinema sign here

It really is bloody gorgeous and a favourite for Herbivores and Carnivores alike in our abode. It also got a massive thumbs up from the little Milkivore. High praise indeed.

What is your go to no fuss recipe for busy days?

1 comment

  1. This looks amazing will have to give it a try! #itsok


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