Golden puff pastry, topped with a roasted red pepper and roasted tomato sauce, slowly roasted vegetables and baked tofu-style feta. This is lovely eaten hot or cold, and it’s easy to customise the vegetables to suit you. I chose to use red onion, aubergine and courgette, this combination worked really well with the sauce and the pastry
Serves: Eight Cook time: One hour
You’ll need:
- One tablespoon of oil
- Two tomatoes
- Half a red pepper
- Half a teaspoon of dried Italian herb mix, or swap this for mixed herbs
- One courgette, sliced
- One aubergine, sliced
- One medium red onion, sliced
- 70g tofu feta, you can find the recipe for this here I used one-quarter of what my recipe makes
- 320g ready-rolled puff pastry
- Salt and black pepper to taste
- A couple of tablespoons of dairy-free milk
Method:
- Start by adding the tomatoes and red pepper into a dish and drizzle the oil over them. Roast them at 200°C/180°C fan assisted for 20 minutes
- Once they’re roasted, use a hand blender or food processor to blend them with the herbs until smooth. Set the sauce aside to cool to room temperature
- Next, add the sliced courgette, aubergine and red pepper into a dish. Sprinkle with a pinch of salt and roast at 200°C/180°C fan assisted for 20 minutes
- Now move on to assembling the tart. Allow the pastry to come to room temperature before unrolling it. Score a line around the edges of the pastry, then spread the sauce in the middle of the pastry up to the scored line
- Lay the vegetables on top of the sauce, then top the vegetables with the tofu-style feta. Brush the edges of the pastry with dairy-free milk
- Bake the tart at 200°C/180°C fan assisted for 20-25 minutes, or until the pastry is golden brown
- Leave the tart to cool for a couple of minutes before slicing and serving
Bethany's Vegan Kitchen 