Vegetable tart, tomato and red pepper sauce

vegetable tarts

vegetable tartsThis recipe not only uses those tired looking vegetables, but also looks and tastes good enough to serve as a top dinner party dish.




2 squares ready rolled puff pastry, about 13cm²
2 slices aubergine, about 1cm thick
4 slices courgette, cut lengthwise about 3mm thick
2 large flat cup mushrooms, skins peeled and de-stalked
1 red pepper
½ onion, thinly sliced
1 tomato, roughly chopped
½ tin chopped tomatoes
1 dsp tomato purée
1 dsp dried mixed herbs
1 clove crushed garlic
1 cup vegetable stock
Cheese for topping


  • To make the sauce for the pastry, slowly cook the sliced onions over a gentle heat in a little oil until soft and caramelised.
  • Add the tomato purée and cook for a couple of minutes, stirring constantly.
  • Add the chopped tomatoes, tinned tomatoes, crushed garlic, dried herbs and cook gently for about ten minutes until most of the liquid has evaporated.
  • Crush the tomatoes with the back of a spatula if necessary.
  • Meanwhile, roast the red pepper by placing it whole into a 180° pre-heated oven. Roast for about 45 minutes, tuning occasionally, until the skin blisters.
  • Remove from the oven and immediately cover with cling film and allow to cool.
  • Place the mushrooms in a single layer in an oven-proof dish, drizzle with olive oil, season with salt and pepper and cover loosely with foil. Bake along with the peppers for about 20 minutes, or until soft and succulent.
  • Lightly oil and season the aubergine and the courgette and then place them on a pre-heated, ribbed grill plate and cook for a few minutes on each side until nicely bar-marked.
  • Place the pastry squares onto a lightly oil baking sheet. Assemble the tarts by placing a spoonful of the tomato sauce onto the middle of each pastry square. Pile up the prepared vegetables – setting aside half the red pepper, and top with the cheese.
  • Bake in a 180° pre-heated oven until the pastry is puffed up and golden brown.
  • While the tarts are baking put the remaining tomato sauce in a food processor with remaining red pepper and stock and blitz to a sauce consistency, adding more water if necessary.
  • To serve, carefully place a tart into the middle of two dinner plates and spoon around the warmed sauce.

This recipe is provided by LoveFoodHateWaste