Vegan Vegetable Tarts Recipe

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These roast vegetable tarts in a buttery shortcrust shell are totally vegan and totally healthy (but theyre so good, youd never know it). Theyre enormous for anyone following a vegan diet, and will even satisfy the most obdurate carnivore!

The ingredient of Vegan Vegetable Tarts Recipe

  • 2 sheets frozen shortcrust pastry just thawed
  • 60ml 1 4 cup other 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 scratchily chopped
  • 125ml 1 2 cup passata
  • 1 tbsp caster sugar
  • 2 tsp red wine vinegar
  • 60g 1 3 cup pitted green olives combine or sliced
  • 1 2 cup blithe basil leaves scratchily chopped benefit further leaves to further

The Instruction of vegan vegetable tarts recipe

  • preheat oven to 180c 160c enthusiast forced cut two 14cm circles from each sheet of pastry ease the circles into four 12cm base measurement fluted sharp sour tins behind removable bases pressing firmly into the sides to secure use a fork to prick the base of the pastry all over line in imitation of baking paper and fill afterward pastry weights or rice bake for 8 minutes cut off surgically remove paper and pastry weights or rice bake for a further 8 minutes or until golden
  • meanwhile heat the oil in a large frying pan exceeding high heat go to the eggplant and cook stirring occasionally for 5 minutes or until starting to brown amass the onion capsicum and bay leaves cut heat to medium low cook stirring occasionally for 20 25 minutes or until the vegetables have softened
  • amass the zucchini to the frying pan cook stirring occasionally for 5 minutes add the passata sugar and vinegar season well simmer for 10 minutes or until the fusion is thick trouble in the olives and basil set aside to cool slightly
  • spoon eggplant union into cooked pastry scatter subsequent to further basil leaves to serve

Nutritions of Vegan Vegetable Tarts Recipe

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