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Rainbow vegan puff pastry tarts

These vegan rainbow vegan puff pastry tarts are made with gluten-free  pastry, but you can use other pastry too. You can modify the veggies too -   for example instead of peas, add grated courgette, instead of beetroot use aubergine and so on. You can’t go wrong as long as create  colourful toppings. As to the pizza sauce, if its’ not home-made, jazz it up with minced garlic, chopped herbs and perhaps some chilli flakes! You can make the tarts big or small, depending on how you want to serve them. For lunch or supper make them bigger and serve with  a crispy salad. Smaller tarts are ideal as appetizers or party snacks.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 sheet puff pastry gluten-free, if needed
  • 4 Tbsp pizza sauce or vegan red pesto
  • ½ yellow pepper
  • 1 roasted beetroot
  • ½ red onion
  • ½ cup peas
  • ½ cup black pitted Olives
  • Handful of pine nuts
  • To serve:
  • Chopped Mint leaves
  • Balsamic glaze

Method
 

  1. Preheat the oven to 190°C. Line a baking sheet with parchment paper.
  2. Finely chop all the vegetables and put them in small bowls. Put the pine nuts and olives into other bowls.
  3. Unroll the pastry and cut them into squares .
  4. Using a blunt knife, draw a small square onto them, about 1cm inwards from the edges to create a rim. With a fork, poke the base of the tarts to allow the steam to escape.
  5. Using a silicon brush, glaze the tarts with the pizza sauce - only up to the rim. Put them on the baking sheet, allowing some space between them to expand.
  6. Arrange the chopped veggies, peas, olives and pine nuts on the top of the tartlets - again, only up to the rim.
  7. Bake for 10-15 minutes until the border is golden.
  8. Serve with fresh mint leaves scattered on top and balsamic glaze drizzled all over it.