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–+ servings

Veggie Tarts

Packed with fresh vegetables and a flaky crust, here are 4 delicious veggie tart ideas that will leave you wanting more. The perfect appetiser or light meal.
3.34 from 3 votes
DieTARY CHOICEEgg-Free Recipes, Soya-Free Recipes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Quick & Easy, Tarts, Pies & Quiches, Vegetarian & Vegan Starters
Cuisine English, French
Servings 4 servings
Calories 545 kcal

Equipment

1 oven tray

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
  

  • 1 sheet of puff pastry
  • 2 tbsp olive oil
  • 2 tbsp dry mixed herbs
  • salt & pepper

FOR THE TOMATO TART

  • 1 handful cherry tomatoes halved
  • 2 Tbsp chopped Kalamata olives

FOR THE BEETROOT TART

  • 1 medium cooked beetroot finely sliced
  • 4 to 6 slices goat cheese
  • 4 walnuts

FOR THE COURGETTE TART

  • 1 small courgette finely sliced
  • 1 1/2 Tbsp pesto

FOR THE ASPARAGUS TART

  • 1 small handful of asparagus tips
  • 1 small handful of grated cheddar

Instructions
 

  • Preheat the oven to 400°F/200°C/180°C Fan.
  • Roll out the pastry sheet and cut in into 4 equal rectangles.
    1 sheet of puff pastry
  • Line an oven tray with parchment paper (or use the puff pastry parchment paper).
  • Brush the parchment paper with olive oil, scatter the dry herbs and season with salt and pepper.
    2 tbsp olive oil, 2 tbsp dry mixed herbs, salt & pepper
  • Arrange the tomatoes in the bottom left-hand corner of the parchment paper in a rectangular shape slightly smaller than the pastry rectangles.
    1 handful cherry tomatoes
  • Do the same with the beetroot in the bottom right-hand corner, followed by the courgette and asparagus at the top of the tray.
    1 medium cooked beetroot, 1 small courgette, 1 small handful of asparagus tips
  • Top the tomatoes with chopped Kalamata olives, the beetroot with goat cheese, the courgette with pesto, and the asparagus with grated cheese.
    2 Tbsp chopped Kalamata olives, 4 to 6 slices goat cheese, 1 1/2 Tbsp pesto, 1 small handful of grated cheddar
  • Cover each vegetable rectangle with a rectangle of puff pastry. Using a fork, press the edges of each tart to create a border all around.
  • Bake in the oven for 20 to 25 minutes, until the puff pastry is golden.
  • Using a metal turner or spatula, turn each tart over.
  • Scatter some walnuts on top of the beetroot tart and serve straight away.
    4 walnuts

Nutrition

Serving: 1servingCalories: 545kcalCarbohydrates: 34gProtein: 12gFat: 41gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gCholesterol: 15mgSodium: 417mgPotassium: 270mgFiber: 3gSugar: 5gVitamin A: 554IUVitamin C: 7mgCalcium: 75mgIron: 3mg

Find this recipe online:

Veggie Tarts

https://theflexitarian.co.uk/recipe-items/veggie-tarts/