Chargrilled Vegetable and Halloumi Tart

Prep: 15 mins
Cook: 45 mins
Servings: 4
Vegetarian Chargrilled Vegetable and Halloumi Tart

Looking for a veggie option tonight? Try our delicious Chargrilled Vegetable and Halloumi Tart. So simple, easy and most importantly tasty!


  • 1 bunch baby carrots, trimmed, peeled
  • 3 zucchini, ends trimmed, sliced lengthways
  • 1 red capsicum, cut into thick strips
  • ½ red onion, cut into wedges
  • ¼ cup extra virgin olive oil
  • 2 sheets Pampas Puff Pastry, partially thawed
  • ½ cup basil pesto, plus extra to serve
  • 100g halloumi, grated
  • 1 egg, lightly beaten
  • ¼ cup small basil leaves



  1. Place vegetables into a large bowl. Add 2 tbsp of the oil and season well. Toss to coat.
  2. Heat a chargrill pan or BBQ on high heat. Cook vegetables in batches, for 2-3 minutes each side, until just tender and well charred. Set aside to cool slightly.
  3. Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper. Lay pastry sheets on prepared tray overlapping 1 edge by 1cm. Press edges together to form a 24cm x 47cm rectangle.
  4. Spread pesto over the pastry, keeping within 4cm of the edge. Top with halloumi, followed by the vegetables. Fold pastry edges over vegetables to form a tart and enclose vegetables slightly. Brush pastry edges with egg wash. Bake for 30 minutes until pastry is puffed and golden.
  5. To serve, top with basil leaves, drizzle with remaining oil, extra pesto and season well.