image for Mediterranean vegetable tarts recipe

Mediterranean vegetable tarts by Liz Macri

Mediterranean vegetable tarts for 4 person

To create these golden, flaky tarts, arrange vegies on bought pastry and bake. Top with dressed herbs for a tasty, relaxing Friday meal.

Ingredients for Mediterranean vegetable tarts

  • 2 sheets (25 x 25cm) frozen puff pastry, just thawed
  • 170g (2/3 cup) tomato & sweet basil pasta sauce
  • 3 baby eggplants, trimmed, thinly sliced
  • 1 zucchini, trimmed, thinly sliced
  • 1/2 small red onion, cut into thin wedges
  • 125g cherry tomatoes, halved
  • Olive oil spray
  • 1/2 teaspoon Dijon mustard

Mediterranean vegetable tarts, How to Make

  • Step 1
    Preheat oven to 230°C. Line 2 baking trays with non-stick baking paper. Cut each pastry sheet in half. Place on the prepared trays. Spread each piece with 2 tablespoons pasta sauce, leaving a 2cm-wide border on all sides.
  • Step 2
    Arrange the eggplant, zucchini, onion and tomato on top. Fold in the edges to create a border. Press to seal. Spray with oil. Bake for 15 minutes or until crisp and golden.
  • Step 3
    Combine the mustard, lemon juice and oil in a bowl. Add the capers, parsley, basil and rocket.Toss to combine. Top the tarts with the herb mixture.

With a twist: Mediterranean vegetable & feta pizza: Omit olive oil spray. Replace the pastry with 2 bought plain pizza bases. In step 2, sprinkle with crumbled feta and bake, swapping trays halfway through cooking, for 15-20 minutes or until the base is crisp. Serve with the herb salad.

Additional information for Mediterranean vegetable tarts

Preparation: 0:20 Minutes, Cooking: 0:15 Minutes, Serving: 4 Person, Level:

Nutrition Info:

1625 kj Energy, 23g Fat Total, 11g Saturated Fat, 4.5g Fibre, 7.5g Protein, 38g Carbs (total),

All nutrition values are per serve

This Mediterranean vegetable tarts published first on: Australian Good Taste, Images by: Ben Dearnley

You May Also Like

Yoghurt & basil dip by Jane Hann
Yoghurt & basil dip for 6 person Blend natural yoghurt with basil and shallot for tzatziki with a twist. Ingredients

Gnocchi with spring vegetables by
Gnocchi with spring vegetables for 4 person This fast, fabulous and filling meal uses only six ingredients! Ingredients for Gnocchi

Haloumi, zucchini and grape-tomato skewers with basil oil by Alison Adams
Haloumi, zucchini and grape-tomato skewers with basil oil for 16 person Vegetarian barbecue food has never been easier with these

Beans with almond dukkah by Gemma Luongo
Beans with almond dukkah for person Ingredients for Beans with almond dukkah Beans with almond dukkah, How to Make Step

Barbecued tofu by Michelle Noerianto
Barbecued tofu for 6 person Spice up your night with a Korean barbecue feast starring this chilli tofu side. Ingredients