Mediterranean Veg Puff Pastry Tart
Ingredients
(Serves 4)
1 sheet pre-rolled puff pastry
½ onion
2 garlic cloves
1 tbsp paprika and olive oil
6 tomatoes
1 bell pepper
4 mushrooms
3 artichoke hearts
8 tenderstem broccoli
Handful spinach leaves
Drizzle of balsamic vinegar
Method
- 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.
Join our community making a change
We are continuing to campaign to improve the lives of animals in the UK - and around the world. Sign up to our newsletter to be part of our upcoming campaigns.”
