Mediterranean vegetable tarts
Discover the flavors of the Mediterranean with these delicious and easy-to-make vegetable tarts. Made with crispy puff pastry and a vibrant array of fresh veggies including eggplant, zucchini, and cherry tomatoes, and seasoned with tangy mustard, lemon juice, and capers. Topped off with fresh parsley, basil, and arugula, these tarts are perfect for a light lunch or an impressive appetizer. Enjoy a taste of the Mediterranean any time you like!
- 11 Apr 2024
- Cook time 15 min
- Prep time 20 min
- 4 Servings
- 14 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 360 grams |
| Energy | |
| Calories 760kcal | 31% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 70g | 20% |
| Fiber 6g | 16% |
| Sugar 9g | 9% |
| Fat | |
| Fat 50g | 61% |
| Saturated 7g | 25% |
| Cholesterol 0.86mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 30mg | 5% |
| Vitamin B1 0.50mg | 42% |
| Vitamin B2 0.47mg | 36% |
| Vitamin B3 7mg | 47% |
| Vitamin B6 0.32mg | 19% |
| Vitamin B9 130ug | 33% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 33mg | 35% |
| Vitamin E 2.23mg | 15% |
| Vitamin K 170ug | 143% |
| Minerals | |
| Calcium, Ca 72mg | 6% |
| Copper, Cu 0.31mg | 0% |
| Iron, Fe 4.77mg | 43% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 700mg | 21% |
| Selenium, Se 33ug | 58% |
| Sodium, Na 560mg | 37% |
| Zinc, Zn 1.30mg | 12% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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