This is a recipe from Big Vegan that I made for a Christmas party. They are these cute little vegetable tarts (see the photo). According to the host, the “vegetable tarts were $%&@! awesome”, and I agree.
I wrote a review of Big Vegan earlier this week. It would make a great Christmas gift for someone looking for new vegan recipes, whether they are a seasoned vegan or just trying it out, and is quite cheap on Amazon.
A sample recipe is below, and you can see another recipe from Big Vegan here.
Individual Provencal Vegetable Tarts
- 1 lb / 0.5 kg premade puff pastry
- 1 tbsp extra virgin olive oil
- 1 cup/120 g chopped onion
- 5 oz/125 eggplant/aubergine, cut into small cubes
- 4 oz/115 g zucchini/courgette, cut into small cubes
- 4 oz/115 g yellow squash, cut into small cubes
- 3 spring onions, chopped
- 1 tbsp chopped fresh rosemary
- 1 cup/185 g diced ripe tomatoes
- 2 garlic cloves, minced
- 0.5 tsp salt
- 1 tsp black pepper
- 0.5 cup/15 g fresh basil, shredded for garnish
- The recipe in the book includes a recipe for a hazelnut pastry, but in the essence of time, I used premade puff pastry.
- Heat a large frying pan over high heat. Add the oil and onions and stir, reducing the heat to medium as they start to sizzle. Add the eggplant, squash and zucchini. Saute, stirring constantly, to soften the vegetables, for about 5 minutes. Add the tomatoes, garlic, salt and pepper to the pan and stir for another couple of minutes, until the mixture is thick. Take the pan off the heat and let the filling cool to room temperature.
- Divide the dough into four equal pieces. Flatten them into disks and mound one fourth of the vegetables in the center of each round, leaving a 1.5 inch border. Fold the dough over the filling and loosely pleat it, being not to tear it. (As you see from the photo, I took some liberty here.)
- Bake the tarts until the crusts are quite browned and crisp, about 20 minutes. Slide the tarts onto a serving platter or cutting board and let them stand for 5 minutes to firm up. Top the vegetables in the center with the basil and cut each tart into four wedge to serve one tart per plate.