Rustic vegetable tartlets

Current rating: 5 (3 ratings)
Serves 6
Prep 20
Cook 40

A vibrant combination of roasted vegetables encased in a flaky pastry. These tartlets are great for easy entertaining and taste as good as they look.

This recipe is part of our Very Veggie Christmas collection - plant powered recipes that bring the wow to Christmas Day dining.

Subscribe to Recipe of the Week so you never miss our delicious and dietitian approved recipes! 

Description

A vibrant combination of roasted vegetables encased in a flaky pastry. These tartlets are great for easy entertaining and taste as good as they look.

This recipe is part of our Very Veggie Christmas collection - plant powered recipes that bring the wow to Christmas Day dining.

Subscribe to Recipe of the Week so you never miss our delicious and dietitian approved recipes! 

Ingredients
  • 2 tablespoons olive oil
  • 600g kumara, cubed
  • 1 medium beetroot, cubed
  • 1/2 bulb garlic
  • 1 onion, thinly sliced
  • 1 bunch asparagus, roughly chopped
  • 1/2 cup cooked chickpeas
  • 5 kale florets
  • 1 1/2 sheets puff pastry
  • 1 tablespoon So Good™ Almond Milk
  • 3/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon Cajun seasoning

Weight, measurement and temperature conversions

View nutrition information per serve

Method
  1. Brush or spray kumara, beetroot, onion, asparagus, chickpeas and kale with oil.
  2. Place kumara, beetroot and garlic bulb on one tray. Arrange remaining vegetables on another tray.
  3. Bake in a hot oven, 200°C, for 15 minutes removing tray with onion, asparagus, chickpeas and kale. Turn vegetables on other tray and bake a further 10-15 minutes to finish cooking sweet potato, beetroot and garlic.
  4. Cut puff pastry into 6 even squares and arrange on lined trays. Score a 1cm edge on pastry with a knife or fork. Prick inside pastry with a fork.
  5. Bake pastry in oven for 10 minutes.
  6. Mash together the kumara, garlic (squeezed out of bulb) and almond milk. Stir through rest of vegetables (except kale), salt, thyme and Cajun seasoning. Fold through kale.
  7. Divide mixture between the 6 pastry squares. Return to oven and bake for a further 10 minutes or until heated through and golden.

Tips

  • Arrange each vegetable in a line and keep an eye on the roasting vegetables as they will all vary in their cooking time and you can remove them as they are cooked
  • A bulb of garlic is the whole head of the garlic. A bulb is made up of segments of cloves. Roasting the bulb of garlic results in a milder sweeter garlic flavour

Tips

  • Arrange each vegetable in a line and keep an eye on the roasting vegetables as they will all vary in their cooking time and you can remove them as they are cooked
  • A bulb of garlic is the whole head of the garlic. A bulb is made up of segments of cloves. Roasting the bulb of garlic results in a milder sweeter garlic flavour

Nutrition Information

Per serve
1263
301
6.4
14
5.0
33
9.0
7.0
466
455
55
1.4