16 May 2020 16 comments

Easy Vegetable Tarts.

A simple lunch idea!

These easy peasy vegetable tarts have become a staple for us lately, especially at the weekends to use up whatever veg we have sitting around. We’ll whip them up quickly and have a late lunch at our sun spot kitchen table with a big salad and a crisp glass of white wine. Exactly how weekends should be done if you ask me!

We usually make two small tarts but feel free to make one big one, and the best bit about these is that you can use virtually anything for your toppings! We usually raid the fridge and see what veg we have waiting to be used, and then once the tarts are cooked we’ll add some feta and fresh spinach leaves.

Our favourite combinations are mushroom & Boursin and tomato & red onion. They’re quite light but filling, and they’re best served slightly warm. Such a perfect summery lunch or dinner!


Puff pastry sheet
Chilli relish or tomato puree
Two tomatoes
One red onion, sliced
Feta cheese

Olive tapenade
A handful of mushrooms
One garlic clove
Boursin cheese
Parsley, chopped

One beaten egg or any kind of milk


Set the oven to 200C and find a good sized baking sheet.

Next, heat a teaspoon of olive oil in a small pan and add in the sliced red onion. Leave to soften on a low heat, stirring every now and again, while you prep the rest of your toppings.

Slice the mushrooms and place in another pan with a small amount of butter and a finely chopped clove of garlic. Fry lightly until the mushrooms are browned on both sides, then remove from the heat.

Take one pastry sheet and cut it in half down the middle, separating the baking sheets and placing each side by side on a baking tray so you have the base for two tarts.
Next, use a spoon to spread a small amount of olive tapenade on one pastry sheet, and chilli relish on the other for your base. We love this combo but I reckon tomato puree or cream cheese would also work.

Roughly slice a couple of good tomatoes and once the red onions have cooked, layer both over the chilli relish pastry sheet. Save a small amount of red onion and add to the second pastry sheet, and once the mushrooms have browned, add these on top too. You should have a sheet with red onion and tomato, and another with red onion and mushroom.
Leave a little bit of space around the edges of the pastry sheet so you can fold it in slightly to create a tart. Use a fork to push down on the edges for a bit of decoration.

Wash both tarts with either a beaten egg or a bit of milk and pop the tray in the oven and bake for 15-20 minutes, until the pastry is golden.

Sprinkle on some fresh spinach and a crumble of feta to the tomato tart, and fresh chopped parsley and some Boursin to the mushroom tart. Season both with a good helping of cracked black pepper, salt and chilli flakes.
Serve with a side salad and a glass of wine and you have yourself a pretty easy and oh so delicious lunch!

Will you be giving these a try?

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