"This can be made a day in advance and takes less than 30 minutes. It can be enjoyed hot or cold. Wonderful eating all year round."
Katy
Katy
Smokey Vegetable Tarte
Ingredients
- 1 tbsp olive oil
- 1 clove of garlic, crushed
- 1/2 courgette, diced
- 1/2 yellow pepper, sliced
- 5 asparagus spears, chopped
- 8 olives
- 6 cherry tomatoes, halved
- 2 tbsp tomato puree
- 1 tsp harissa paste
- 1 tsp dried mixed herbs
- Handful of pine nuts
- Pinch of black pepper
- 1 sheet of pre-rolled puff pastry, dairy free (I used Jus-Rol)
- Soya milk for brushing
- Handful of fresh basil leaves
Contributed by Katy
Preparation time: 10 minutes
Cooking time: 15 minutes
Difficulty: Easy
Serves 6 people
Instructions
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Pre- heat the oven to 200C/ Gas Mark 6.
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In a pan, add the olive oil, garlic, courgette, pepper, asparagus, olives and cherry tomatoes and cook over a medium heat for 4-5 minutes until the vegetables have softened slightly. Add the tomato puree, harissa paste, dried mixed herbs, pine nuts and black pepper, reduce the heat and cook for a further 2-3 minutes, ensuring all the vegetables are coated in sauce.
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Place the pastry sheet onto greaseproof paper and position on a baking tray. Fold the edges of the pastry inwards, to form a crust. Brush the crust with soya milk, so it develops a golden colour whilst cooking.
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Spoon the vegetable mixture onto the pastry, avoiding the crust. Bake in the oven for 15-18 minutes until the pastry is golden and puffed. Remove from the oven and sprinkle with basil leaves.
Serving Suggestion
Serve with a fresh salad on the side!
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