Open baked vegetable tart

Try this delicious golden puff pastry tart as a vegetarian main that looks like a work of art!

This recipe has an abundance of vegetables too, to help boost your nutrient intake.

Nutritional highlights

We have selected a few of our favourite vegetables here but this versatile dish works great with a whole host of vegetables, so why not experiment with some of your favourites.

Not only is there an abundance of vegetables on offer with this dish to boost your nutrient intake, certain ingredients will help look after your heart health.

Pine nuts contain plant sterols which can help lower cholesterol whilst aubergines give a great source of magnesium and potassium which can help manage a healthy blood pressure.

Discover more recipes:

Cheese and spinach stuffed portobello mushrooms

Vegetable ramen

Crustless quiche

Ingredients 

Makes 2 servings
Preparation time: 15 minutes
Cooking time: 25 minutes

• 1 tbsp olive oil
• 60g pitted olives
• 25g pine nuts
• 1 garlic clove (crushed)
• 1.5 sheets ready rolled puff pastry
• 1 courgette (sliced)
• ½ aubergine (sliced)
• 80g cherry tomatoes
• 1 yellow pepper (sliced)
• 40g feta cheese

Method

Preheat the oven to 200 °C.

Into a food blender add the olive oil, olives, pine nuts and garlic. Blend to a paste. 

Line a baking tray with grease proof paper.

Place one pastry sheet on the lined tray. With the remaining half sheet, cut into 4 strips and place around the edge of the base to create a border. 

Evenly cover the pastry base with the olive paste.

Top with the courgette, aubergine, tomatoes and pepper.

Bake for 20 minutes until golden brown.

Sprinkle with crumbled feta and return to the oven for two minutes.

Remove from the oven and cut to serve.

Healthy swaps

Try swapping the puff pastry for filo pastry for a lower fat option still with great taste.