1 sheet pre-rolled puff pastry
2 garlic cloves
1 tbsp paprika and olive oil
1 bell pepper
3 artichoke hearts
8 tenderstem broccoli
Handful spinach leaves
Drizzle of balsamic vinegar
Preheat the oven to 200 degrees Celsius.
Roll out ready made puff pastry sheet onto a baking tray (with the baking parchment underneath) and score a border 2cm in from the edge all the way round.
To make the base sauce, chop half an onion and 2 cloves of garlic. With a splash of olive oil in a saucepan, cook the onion and garlic with a tbsp of paprika for 5-10 minutes. Once softened, add 6 chopped tomatoes and cook down until you get a chunky sauce.
Roughly chop peppers, mushrooms, and artichokes.
Spread sauce onto the base of the pastry (within the scored lines). Then add your chopped veg and drizzle with olive oil across the top.
Bake for 20–25 minutes until the vegetables are cooked through and the pastry is a golden brown.
Steam tenderstem broccoli until just tender then add to the top of the tart a few minutes before it’s finished baking.
Cut the tart into quarters and serve with a side of fresh spinach leaves drizzled with balsamic vinegar.
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