Mini Mediterranean Tarts
- Super simple
- 0:25 m
- 12 ingredients
These Mini-Mediterranean tarts are beautiful in both their simplicity and their flexibility. Easy enough to make for a simple Tuesday night dinner, but impressive enough to serve at a dinner party should you be after something flashy. Our mates loved them, and they're pretty hard to impress. These a great vegan party food ideas or a quick tasty plant based veggie lunch. Also, they would make a great pack lunch idea too!
Serves: 4
Ingredients
For the pastry
- soy milk for brushing
- 1 sheet of plant-based puff pastry
For the sauce
- 2 tbsp tomato purée
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp pepper
- Pinch of salt
For the toppings
- 1 courgette finely sliced
- cherry tomatoes
- capers
- sun-dried tomatoes
- 1 red onion
- 1 handful of black olives
- cherry tomatoes
Before you start
Preheat oven to 180°C l Bowl l Pastry brush
Step 1
Prepare the pastry
- Lay the sheet of puff pastry onto a baking tray and cut into six squares
- Then score a border onto the inside of the squares
Ingredients
- 1 sheet of plant-based puff pastry
Step 2
Prepare the sauce
- In a bowl, mix the tomato puree, oil, vinegar, salt and pepper to make a sauce
- Then spread onto the inner of each square
Ingredients
- 2 tbsp tomato purée
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp pepper
- Pinch of salt
Step 3
Top, bake and serve
- Put a few of each of the toppings onto each of the squares
- Brush the puff pastry borders with soy milk
- Cook for 15-20 minutes, or until they begin to look golden brown
- Then serve hot or cold
Ingredients
- 1 courgette finely sliced
- cherry tomatoes
- capers
- sun-dried tomatoes
- 1 red onion
- 1 handful of black olives
- soy milk for brushing
- cherry tomatoes