Packed with fresh vegetables and a flaky crust, here are 4 delicious veggie tart ideas that will leave you wanting more. The perfect appetiser or light meal.How to make these veggie tarts
Step 1: Cut out the pastry
To save time, I use a store-bought puff pastry sheet and cut it into 4 equal rectangles.
To line the oven tray I use the parchment paper the puff pastry comes packaged in. The parchment paper is brushed with olive oil.
For additional flavour, I scatter some dried mixed herbs on top and season with salt and paper.
Step 2: Arrange the vegetable fillings
The vegetables are then arranged in 4 different rectangles around the oven tray. Each rectangle should be slightly smaller than the puff pastry rectangles.
Each vegetable rectangle is then topped with its own topping. Here I use chopped Kalamata olives for the tomatoes, goat cheese slices for the beetroot, pesto for the courgette, and grated cheese for the asparagus.
Step 3: Cover the vegetables with the pastry
All that is left to do is to cover each vegetable rectangle with a rectangle of puff pastry and using a fork, press the edges of each tart to create a border all around.
Step 4: Flip and serve
Once the veggie tarts are done, flip them over with a metal turner or spatula. Scatter any topping you wish, like walnuts on top of the beetroot tart and serve straight away.