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Mediterranean upside down tart


  • Preheat oven to 190°C.
  • Heat the oil in a large pan and gently saute the onion, mushrooms, eggplant, zucchini, capsicums, garlic and seasonings until softish, stirring now and again.
  • Place the tomatoes, olives, feta and sautéed vegies in a bowl and toss well. Then transfer to a gratin (or ovenproof) dish.
  • Cut the pastry sheet in a round to fit into the gratin dish and place on top of the vegies. Tuck in the edges a little and cook in the oven for 10-15 mins until the pastry is golden and slightly risen.
  • Allow to cool a little and invert onto a large plate (so that the pastry is now on the bottom) and serve with a simple green salad on the side.


  • 2 tbsp olive oil
  • 1 onion, finely sliced
  • 6 mushrooms, sliced
  • 2 Japanese eggplant, sliced
  • 2 zucchini, sliced
  • 1 red capsicum, sliced
  • 1 yellow capsicum, sliced
  • 1 garlic clove, crushed
  • freshly ground salt & pepper
  • 6 large cherry tomatoes, halved
  • 6 pitted black olives, sliced
  • 200 gm crumbled feta cheese
  • 1 puff pastry sheet

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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