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Mediterranean vegetable tarts
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Make delicious veggie tarts with store-bought pastry, bake until golden, and finish with fresh herb dressing for a satisfying Friday dinner.
Ingredients:
  • 2 sheets (25 x 25cm) frozen puff pastry, just thawed
  • 170g (2/3 cup) tomato & sweet basil pasta sauce
  • 3 baby eggplants, trimmed, thinly sliced
  • 1 zucchini, trimmed, thinly sliced
  • 1/2 small red onion, cut into thin wedges
  • 125g cherry tomatoes, halved
  • Olive oil spray
  • 2.95 gm Dijon mustard
  • 21.00 gm fresh lemon juice
  • 9.20 gm olive oil
  • 2 tsp capers, rinsed, drained
  • 125.00 ml fresh continental parsley leaves
  • 82.50 ml small fresh basil leaves
  • 50g baby rocket leaves
Instructions:
  • Preheat your oven to 230°C. Line 2 baking trays with non-stick baking paper. Cut each pastry sheet in half and place on the trays. Spread with 2 tablespoons of pasta sauce, leaving a 2cm border around the edges.
  • Layer the eggplant, zucchini, onion, and tomato neatly. Fold the edges to form a border and firmly press to seal. Lightly spray with oil and bake for 15 minutes, or until crisp and golden brown.
  • In a bowl, mix together mustard, lemon juice, and oil. Add capers, parsley, basil, and rocket. Toss to combine, then top the tarts with the herb mixture.

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