Mediterranean Tarts

I made these tarts for my non-vegan family and they loved them! You can make four tarts from one roll of pre-rolled pastry, so they are perfect for a family dinner, or for tomorrow’s lunch or to freeze for another dinner!

Ingredients (makes 4 tarts):

  • One roll of pre-rolled puff pastry (Jusroll and Lidl own is vegan!)

Caramelised Onion:

  • 3 Red Onions, chopped into big chunks
  • 1 tbsp Olive Oil

Base Tomato Sauce:

  • 1/2 tbsp Olive Oil
  • 3 Garlic Cloves, finely chopped
  • 1 tin chopped Tomatoes
  • 1/2 tbsp Tomato Puree
  • 1 Vegetable Stock Cube
  • 2 tsp Basil
  • 1 tsp Oregano
  • 1 tsp mixed Italian Herbs

Topping Vegetables (chopped into chunks):

  • 1/4 Courgette
  • 1/2 Red Pepper
  • 2 Chestnut Mushrooms
  • 4 tsp vegan Pesto
  • 50g Black Olives
  • Fresh Coriander (to serve)

To Serve:

  • Sweet Potato Jacket
  • Spinach, Tomato & Avocado Salad


  1. You will need to start by caramelising the Onion. Heat up 1 tbsp of Olive Oil in a medium pan on a low heat, add the onion and continuously stir for 5 minutes. Then cover with a lid and simmer for 25 minutes- make sure you stir every few minutes
  2. In the meantime, make the Tomato Sauce. Heat up 1/2 tbsp of Olive Oil in a small pan and sauté the Garlic for 2-3 minutes
  3. Then add the tinned Tomatoes, Tomato Puree, Basil, Oregano, Italian herbs and a crumbled stock cube. Combine well and allow to come to the boil and then simmer
  4. While the sauce is cooking, pre-heat the oven to 200 degrees (fan) and chop all of the remaining Vegetables
  5. Cut the Pastry into 4 equal rectangles and place on two baking trays with baking paper
  6. On each tart, spread the sauce, leaving a 1cm border around the tart
  7. Evenly distribute the caramelised Onion on each tart and repeat with the chopped Vegetables
  8. Place in the oven for 20 minutes, or until browned on the edges
  9. Sprinkle the tarts with fresh Coriander and serve with a hearty salad and a baked Sweet Potato. Enjoy!

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