Tofu and green pea puff tarts
These vegan tofu and green pea puff tarts can easily be gluten-free too, if appropriate puff pastry is used. Very easy to make, perfect for weekend lunch or easy midweek supper, served with a crispy salad on the side. Alternatively, serve them as appetizer with a glass of vino.
Ingredients
Method
- Preheat the oven to 200°C. Line a large baking sheet with parchment paper.
- Mix the pesto with the minced garlic. Add the chilli flakes, if liked.
- Unroll the pastry and cut out squares (about 8x8cm). Draw a border with a blunt knife on them. Spread a thin layer of pesto over the squares (up to the border line). Put the tarts onto the prepared baking sheet.
- Mix the peas with the remaining pesto and scatter over the tartlets.
- Cut the tofu into tiny cubes (about 1x1cm). Arrange them on top of the tarts, between the peas.
- Bake in in the middle of the oven for 10 minutes until the edges are golden.
- Serve warm or at room temperature, with fresh mint leaves scattered on top.