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 1Preheat 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 2Arrange 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 3Combine 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:
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 DearnleyYou May Also Like
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