Yummy Recipes

Halloumi Tart

Halloumi Tart

Best served with Yolo Halloumi premium cheese


Halloumi Tart

Servings 4 people


  • 3 cups slow roasted vegetables: tomatoes, zucchini, capsicums, or even fresh asparagus, mushrooms etc
  • 2 sheets pre-rolled flaky pastry
  • ½ red onion thinly sliced
  • 200 gms sliced and cut into strips YOLO halloumi


  • Place pastry side by side on a baking tray lined with baking paper and pinch pastry together at the edge to join sheets
  • Score with a knife the edges of the pastry 1 ½ cm to create a rim
  • Spread the roasted vegetables over the pastry and add the red onion
  • Top with halloumi (you can add it without cooking first or cook it if you want it golden brown when the tart is ready)
  • Bake in a pre-heated oven at 200°C until pastry is golden brown
  • Serve warm with a green salad.
  • To slow roast your own vegetables place tomatoes cut in half in a bowl with wedges of capsicum (de-seeded) and slices of zucchini. Sprinkle with salt and pepper and drizzle generously with olive oil. Toss gently.
  • Spread on a baking sheet covered oven tray and top with fresh basil and oregano
  • Roast in a pre-heated oven at 150°C for a hour then turn the oven off and let the vegetables cook until the oven is cold (perfect for doing overnight)
  • The vegetables will keep in the fridge for about a week. They are great to use in pasta dishes