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.

Notes:
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

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