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Vegan vegetable tarts

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Recipe may contain gluten, milk, egg and wheat.

These roast vegetable tarts in a buttery shortcrust shell are totally vegan and totally healthy (but they’re so good, you’d never know it). They’re great for anyone following a vegan diet, and will even satisfy the most stubborn carnivore!

12 Ingredients


  • 2 sheets frozen shortcrust pastry, just thawed

  • 60ml (1/4 cup) extra virgin olive oil

  • 1 (about 350g) eggplant, cut into 1.5cm pieces

  • 1 red onion, finely chopped

  • 1 red capsicum, deseeded, cut into 1.5cm pieces

  • 2 dried bay leaves

  • 1 zucchini, coarsely chopped

  • 125ml (1/2 cup) passata

  • 1 tbsp caster sugar

  • 2 tsp red wine vinegar

  • 60g (1/3 cup) pitted green olives, whole or sliced

  • 1/2 cup fresh basil leaves, coarsely chopped, plus extra leaves, to serve

4 Method Steps


  • Step 1

    Preheat oven to 180C/160C fan forced. Cut two 14cm circles from each sheet of pastry

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    (2 sheets frozen shortcrust pastry, just thawed). Ease the circles into four 12cm (base measurement) fluted tart tins with removable bases, pressing firmly into the sides to secure. Use a fork to prick the base of the pastry all over. Line with baking paper and fill with pastry weights or rice. Bake for 8 minutes. Remove paper and pastry weights or rice. Bake for a further 8 minutes or until golden.


  • Step 2

    Meanwhile, heat the oil (60ml (1/4 cup) extra virgin olive oil) in a large frying pan over high heat. Add the eggplant (1 (about 350g) eggplant, cut into 1.5cm pieces) and cook, stirring occasionally, for 5 minutes or until starting to brown. Add the onion (1 red onion, finely chopped), capsicum (1 red capsicum, deseeded, cut into 1.5cm pieces) and bay leaves (2 dried bay leaves). Reduce heat to medium-low. Cook, stirring occasionally, for 20-25 minutes or until the vegetables have softened.

  • Step 3

    Add the zucchini (1 zucchini, coarsely chopped) to the frying pan. Cook, stirring occasionally, for 5 minutes. Add the passata (125ml (1/2 cup) passata), sugar (1 tbsp caster sugar) and vinegar (2 tsp red wine vinegar). Season well. Simmer for 10 minutes or until the mixture is thick. Stir in the olives (60g (1/3 cup) pitted green olives, whole or sliced) and basil (1/2 cup fresh basil leaves, coarsely chopped, plus extra leaves, to serve). Set aside to cool slightly.

  • Step 4

    Spoon eggplant mixture into cooked pastry. Scatter with extra basil leaves to serve.
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