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Vegan puff pastry slice

If you’re vegan or do vegan days, dairy-free puff pastry should be an essential ingredient in your fridge! I like using gluten-free versions so that I can make free-from meals and treats for friends and family. One of my regular meals is this vegan puff pastry slice which I make with various topping - such as corn, leek, artichoke, asparagus, aubergine or spinach. Serve the pizza slices with a crispy salad.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 ready rolled puff pastry can be gluten-free
  • 4 tbsp pizza sauce see tips
  • 1 tbsp chopped parsley/bail/mint/coriander
  • 8 cherry tomatoes or sun blushed baby tomatoes
  • ½ cup black olives
  • 1 large red onion
  • 1 red pepper or roasted pepper
  • ½ courgette grated
  • Grated vegan cheese optional
  • Ground pepper

Method
 

  1. Prepare your pizza sauce and put it in a small bowl. Mix in the chopped herbs of your choice.
  2. Thinly slice the onion and pepper, grate the courgette.
  3. Preheat the oven to 180C degrees. Line a large baking sheet with parchment paper.
  4. Unroll the pastry and cut it into 4 rectangles, using a pizza cutter. Place these onto the lined baking sheet.
  5. Using a blunt knife, draw a border line 1cm inwards from the edges - this will be the crust.
  6. Using a silicon brush, coat the slices with the pizza sauce, up to the border line.
  7. Scatter and arrange the sliced/grated veggies on top, add the grated cheese if used, then put the sheet in the oven.
  8. Bake for 15-25 minutes until the crust is golden. Do check that that the pastry is cooked through - the base should not be soggy!
  9. Serve warm or at room temperature with plenty of freshly ground pepper and a nice, crispy salad.