Mediterranean Vegetable Tart
This recipe uses a couple of "cheat" ingredients like ready-made puff pastry to get a delicious dinner on the table FAST!
Servings: 4 people
Ingredients
- 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
Instructions
- Pre-heat you oven to 200C / 400F / gas mark 6.
- Lay a piece of grease proof paper onto your surface to stop the pastry sticking.
- Remove the pastry sheet from it's packaging and cut it in half along the longest edge so that you have two rectangles.
- Lay one half of the pastry on top of the other so that you have created a cross shape.
- Using a rolling pin, gently press the two halves of puff pastry together.
- Carefully transfer the grease proof paper and pastry base on to a baking tray.
- 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.
- Season the vegetables well with the salt and pepper.
- Fold the edges of the pasty over onto the vegetables (this creates rustic sides to the tart which will stop any juices escaping).
- 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.
- Sprinkle over the chopped parsley and parmesan before serving.