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Easy Puff Pastry Savoury Vegetarian Tartlets

Who doesn’t love puff pastry? It’s light, fluffy, and absolutely delicious. In this blog post, I’m going to show you how to make easy-puff pastry savoury vegetable tartlets. They’re the perfect appetizer for any occasion and are so simple to make that anyone can do it!

vegetable tartlet with puff pastry uk recipe

Vegetable tartlets with puff pastry

A vegetable tart is a pastry dish typically made with a puff pastry dough and filled with a variety of cooked vegetables. It can be served as either an appetizer or a main course and can be made with either fresh or canned vegetables. While the most common fillings for vegetable tarts include mushrooms, onions, tomatoes, and peppers, virtually any vegetable can be used.

Vegetable puff pastry canapes

Vegetable tarts can be enjoyed warm or cold and make an excellent addition to any meal. They can be customized to make canapes of puff pastry, making them perfect for an elegant presentation.

What to serve with veggie tart

A vegetable tart is a great way to show off the best of what’s in season. But what should you serve with it? Here are a few ideas to get you started.

A vegetable tart makes a great appetizer or light main course. To turn it into a main dish, try serving it with a simple green salad and some crusty bread. Add a protein-rich side dish such as roasted chicken or salmon for a heartier meal. And if you’re looking for something truly decadent, try serving your vegetable tart with a creamy pasta dish or risotto.

No matter what you decide to serve with your vegetable tart, one thing is for sure: it’s sure to be a hit! So go ahead and experiment until you find the perfect pairing. Don’t forget the wine!

ingredients for veggie tartlets

Ingredients for vegetable tartlets

For 6 tartlets, you will need the following:

  • 375 g Ready-made puff pastry
  • 6 tbsp Pesto
  • 3 Roasted Peppers (from a jar cut long ways into strips)
  • 30 g Peas (fresh or frozen)
  • ½ bunch of Basil leaves
  • 4 Spring Onions (chopped)
  • 10 Cherry tomatoes (squashed in a bowl)
  • 100 g Cheese (grated)
  • Olive Oil
  • 3 Sundried Tomatoes (roughly chopped)

How to make vegetable pastries with puff pastry

  • Set the oven to 180°c Fan/200°c/Gas 6.
  • Roll out the pastry if not ready-rolled on a floured surface and then cut a 26cm x 26cm square. Then cut into four equal squares. If you have any leftover pastry make two extra squares. Add the pieces to a baking tray lined with baking paper.
  • Add the pesto to the centre of each square and spread it out a little but not too near the edge.
  • In a bowl, squash the tomatoes and add strips of roasted peppers, chopped onions, olive oil, half the basil leaves and peas. Mix together. Set aside.
  • Sprinkle half of the grated cheese over the pesto, then add a large spoonful of veggie mixture on top. Finish with a sprinkling of grated cheese.
  • Bake in the oven for 22 minutes. Garnish with the rest of the basil leaves and serve either on its own or with salad.
baked puff pastry veggie tartlets

Storage

Keep in the fridge for up to 5 days in an air-tight container or cover well on a plate with foil.

When cooled, you can freeze them for up to 3 months. Wrap in cling film or aluminium foil or an airtight container. Leave to thaw before serving.

puff pastry veggie tarts

Easy Puff Pastry Vegetable And Cheese Tartlets

Rachel
Super tasty veggie tarts in a light puff pastry. One is never enough!
5 from 2 votes
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Dinner, Lunch, Snack
Cuisine British
Servings 6
Calories 488 kcal

Ingredients
  

  • 375 g Ready-made puff pastry
  • 6 tbsp Pesto
  • 3 Roasted Peppers (from a jar cut long ways into strips)
  • 30 g Peas (fresh or frozen)
  • ½ bunch Basil leaves
  • 4 Spring Onions (chopped)
  • 10 Cherry tomatoes (squashed in a bowl)
  • 100 g Cheese (grated)
  • Olive Oil
  • 3 Sundried Tomatoes (roughly chopped)

Instructions
 

  • Set the oven to 180°c Fan/200°c/Gas 6.
  • Roll out the pastry if not ready-rolled on a floured surface and then cut a 26cm x 26cm square. Then cut into four equal squares. If you have any leftover pastry make two extra squares. Add the pieces to a baking tray lined with baking paper.
  • Add the pesto to the centre of each square and spread it out a little but not too near the edge.
  • In a bowl, squash the tomatoes and add strips of roasted peppers, chopped onions, olive oil, half the basil leaves and peas. Mix together. Set aside.
  • Sprinkle half of the grated cheese over the pesto, then add a large spoonful of veggie mixture on top. Finish with a sprinkling of grated cheese.
  • Bake in the oven for 22 minutes. Garnish with the rest of the basil leaves and serve either on its own or with salad.
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Nutrition

Calories: 488kcalCarbohydrates: 34gProtein: 10gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 18mgSodium: 664mgPotassium: 210mgFiber: 2gSugar: 3gVitamin A: 867IUVitamin C: 19mgCalcium: 168mgIron: 2mg
Keyword quick lunches, veggie pastry
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!

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