Individual roast vegetable tarts



Savoury puff pastry tarts look impressive, taste great and are quick to bake. They're also an incredible way of using up any odd-ends in the fridge, reducing waste, saving time and money. With one sheet, you can make one large tart such as this butternut squash, red onion and goats cheese one, or split it into 4 to make individual tarts. Perfect for when you're just cooking for one or two - or use the extra one as an easy pack lunch friendly recipe for tomorrow. This one uses up leftover roast vegetables from my halloumi and vegetable traybake ( #loveyourleftovers !)


Total time to make : 30 minutes Time to prep : 10 minutes

Time to bake : 20 minutes

Servings : 4 individual tarts



Ingredients


200g ready rolled puff pastry sheet (find them in the frozen aisle)

2 tbsp tomato paste

A few heaped tbsps of any leftover cooked vegetables

60g goat cheese, cheddar or mozzarella

1 egg, beaten (or use milk)

Fresh basil, to serve

Salt and pepper, to season


Method


  1. De-frost the puff pastry sheet overnight in the fridge or, at room temperature for about an hour - don't unroll it until you're ready to assemble them

  2. Preheat a fan oven to 200C and prepare the pastry base

  3. Unroll the pastry sheet and keep it on the greaseproof paper it comes rolled up in, slide it onto a flat baking sheet and use a knife to split it into 4 equal squares, then score a 1/2 inch border around each sheet (this will puff up into a crust)

  4. Use a 1/2 tbsp of tomato paste on each tart and thinly spread with the back of the spoon, then pile on your toppings and your chosen cheese

  5. Finally, use a pastry brush - or fingers - to brush the beaten egg (or milk) over the crust. This will give it a golden crispy finish in the oven

  6. Bake the tarts in the oven for about 20 minutes until the crust has puffed up and is golden and crisp

  7. Slice and serve with fresh basil, a simple rocket salad and a drizzle of olive oil



Nutritional Information

(per serving)


330 calories


21g fat, 25g carbs, 10g protein


#loveyourleftovers use any leftover cooked vegetables (roasted, boiled, steamed, sautéed - cooked in pretty much any form!) and swap out the tomato paste for a red or green pesto if you prefer


Good to know:


  • If you can, use all butter puff pastry

  • Ready-rolled also come in 320g sizes which you use exactly the same way and bake for the same time, but serve 6

  • You won't use the whole egg, so save it in the fridge overnight to use in scrambled eggs for breakfast the next day

  • If you're using leftover vegetables, try to make sure they're cooled before using them as a topping and not carrying too much extra oil which can contribute to a soggy pastry base

  • Can be stored in the fridge for up to 2 days and can be eaten cold or warmed up in a microwave


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