I don’t know about you, but I tend to buy too many vegetables when I go shopping. As a result, at least once a week I have a good ol’ rummage through the fridge and pull out what needs used up soon and make my dinner choices in accordance with what needs to be used. These vegetable tartlets are a perfect example of this sort of dinner because I had a number of veggies that I didn’t want to see go to waste and I only needed to buy some puff pastry and a block of feta to make them.

These vegetable tartlets are essentially just small quiches really, but they’re lighter than a normal quiche thanks to the use of puff pastry instead of shortcrust and the omission of any meat. You could make these in individual tartlet tins if you like, but I just made mine in a yorkshire pudding tin and it worked just fine. I flavoured my tartlets with dried oregano and ground pepper, but Casa de Sante sells a pre-made Italian Tuscan Herb mix which would give the tartlets a really nice herby flavour. If you fancy giving it a go, you can buy the Italian Herb mix by clicking here.

I served these vegetable tartlets with some homemade potato wedges and a fresh green salad and it made for a very substantial meal. The tartlets were a great combination of crispy puff pastry that encased a selection of soft, fresh vegetables and creamy feta and parmesan cheese. They’re an excellent option for a meat-free meal.

Ingredients:

300g ready-rolled gluten-free puff pastry (make sure it’s made with low FODMAP ingredients)

100g sweet potato (cut into 4 discs)

6 cherry tomatoes (halved)

50g green bell pepper (sliced horizontally into rounds)

1 egg

30g grated parmesan

8 black olives (sliced)

100g feta (cubed)

1 tbsp rice milk

1 carrot (cut into thin strips or grated)

10g of green spring onion tips (chopped)

1/2 tsp ground black pepper

1/2 tsp dried oregano (or 1/2 tsp of Casa de Sante’s Italian Herb Mix)

2 tbsps pumpkin seeds

Method:

Prepare the vegetables as directed.

Preheat your oven to 220C/200C Fan/Gas Mark 7.

Unroll your puff-pastry sheet and cut it into four quarters. Place the puff pastry in your tartlet tins or yorkshire pudding tin and trim if desired. (I didn’t bother, life’s too short.)

Whisk the egg with the rice milk, black pepper, oregano and parmesan.

Cook your discs of sweet potato in the microwave until soft and then put one in the bottom of each tartlet and put the feta cheese, tomato halves, slices of green pepper, carrot and chopped spring onion on top.

Pour the egg mixture into the tartlets and top with the sliced olives and pumpkin seeds.

Bake in the oven for 20-25 mins until the pastry is puffed up and golden brown. Serve.

If you like this try this:

Tomato and Smoky Bacon Soup

Curried Carrot Soup

Quiche Lorraine

A Hearty Corned Beef Soup 

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