Mediterranean vegetable tarts
These Mediterranean vegetable tarts feature a crispy puff pastry base topped with a medley of roasted eggplant, zucchini, and fresh herbs. Finished with a tangy dressing, they make a perfect light lunch or elegant appetizer.
Cook time 15 min
Prep time 20 min
Ingredients:
2 sheets puff pastry3/4 cup pasta sauce
1/2 eggplant
1 zucchini
1/2 red onion
1/2 cup cherry tomatoes
1 short spray cooking spray oil
1 tsp mustard
1 tbsp lemon juice
2 tsp olive oil
1 tsp capers
1/2 cup fresh parsley
1/2 cup basil leaves
2 cups arugula
Indulge in the flavors of the Mediterranean with these delightful vegetable tarts. Perfect for a light lunch or a sophisticated appetizer, this recipe combines fresh vegetables with a crispy puff pastry base, offering a burst of flavors and textures. Whether you're entertaining guests or simply in need of a quick and delicious meal, these Mediterranean vegetable tarts are sure to impress.
Instructions:
Preheat the oven to 200°C (392°F). Slice the eggplant and zucchini, thinly slice the red onion, and halve the cherry tomatoes.
Spray a baking tray lightly with cooking spray oil. Arrange the sliced eggplant, zucchini, and red onion on the tray. Roast in the preheated oven for 15-20 minutes or until the vegetables are tender and slightly caramelized. Set aside to cool.
While the vegetables are roasting, roll out the puff pastry sheets and cut each sheet into quarters to make 8 squares. Place the pastry squares on a baking sheet lined with parchment paper.
Spread 1-2 tablespoons of pasta sauce onto each square of puff pastry, leaving a small border around the edges.
Once the roasted vegetables have cooled slightly, arrange them evenly on top of the pasta sauce on each pastry square. Add a few halves of cherry tomatoes to each tart.
Place the prepared tarts into the preheated oven and bake for 20-25 minutes, or until the puff pastry is golden and cooked through.
In a small bowl, mix the mustard, lemon juice, olive oil, and capers together to create a tangy dressing. Set aside.
Just before serving, toss the chopped parsley and basil leaves together.
Remove the tarts from the oven and let them cool for a few minutes. Drizzle the mustard dressing over the top, then garnish with the herb mixture. Top each tart with a handful of fresh arugula.
Serve the Mediterranean vegetable tarts warm or at room temperature as a delightful appetizer or light main dish.
These mouthwatering Mediterranean vegetable tarts are not only visually appealing but also incredibly delicious. The combination of fresh ingredients, aromatic herbs, and crisp puff pastry will leave your taste buds satisfied and your guests impressed. Enjoy them hot from the oven, and don’t forget to pair them with your favorite wine for an elevated dining experience.
Mediterranean vegetable tarts FAQ:
A standard baking sheet works well for this recipe. If you are using larger puff pastry squares, you may need to use two sheets to ensure they have enough space to puff up without sticking together.
The puff pastry is done when it is golden brown and fully puffed. This generally takes about 20-25 minutes at 200°C (392°F), but keep an eye on it as oven temperatures can vary.
Yes, you can substitute other vegetables such as bell peppers, spinach, or mushrooms based on your preference or what you have on hand. Just ensure they are cut into even sizes for even cooking.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat in the oven to maintain crispness.
To make the recipe vegan, you can use a plant-based puff pastry and ensure that the mustard and pasta sauce do not contain any animal products. All the other ingredients in the recipe are already plant-based.
Tips:
- Preheat your oven to 200°C (392°F) to ensure a perfectly crispy puff pastry.
- Slice the vegetables thinly and uniformly to ensure even cooking.
- For extra flavor, roast the vegetables slightly before assembling the tart.
- Prick the puff pastry with a fork to prevent it from puffing up too much during baking.
- Brush the edges of the puff pastry with a beaten egg for a golden-brown finish.
- Top the tarts with fresh arugula right before serving for an added punch of freshness.
Nutrition per serving
4 ServingsCalories 760kcal
Protein 12g
Carbohydrates 70g
Fiber 6g
Sugar 9g
Fat 50g
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