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Mediterranean Vegetable Tart
Prep Time
15 mins
Cook Time
30 mins

This recipe uses a couple of "cheat" ingredients like ready-made puff pastry to get a delicious dinner on the table FAST!

Course: Dinner
Cuisine: Mediterranean
Keyword: artichokes, aubergine, courgette, parmesan, parsley, puff pastry, roasted peppers, tomato
Servings: 4 people
Author: Emma Walton
  • 1 ready rolled puff pastry sheet (roughly 350g)
  • 0.5 aubergine sliced
  • 0.5 courgette sliced
  • 1 handful tomatoes mixed varieties and sizes, sliced or halved
  • 5 pieces grilled artichokes
  • 1 roasted red pepper thinly sliced
  • 1 pinch salt
  • 1 pinch cracked black pepper
  • 2 tbsp fresh parsley chopped
  • 2 tbsp vegan parmesan
  1. Pre-heat you oven to 200C / 400F / gas mark 6.

  2. Lay a piece of grease proof paper onto your surface to stop the pastry sticking.

  3. Remove the pastry sheet from it's packaging and cut it in half along the longest edge so that you have two rectangles.

  4. Lay one half of the pastry on top of the other so that you have created a cross shape.

  5. Using a rolling pin, gently press the two halves of puff pastry together.

  6. Carefully transfer the grease proof paper and pastry base on to a baking tray.

  7. Layer the vegetables on to the pastry in the following order but leaving roughly 2 inches of pastry around the edge: aubergine, courgette, artichokes, tomatoes, roasted red peppers.

  8. Season the vegetables well with the salt and pepper.

  9. Fold the edges of the pasty over onto the vegetables (this creates rustic sides to the tart which will stop any juices escaping).

  10. Place the tart into the centre of the oven and cook for 30 minutes or until the vegetables are soft and the pastry is puffed up and golden.

  11. Sprinkle over the chopped parsley and parmesan before serving.