Vegan vegetable tarts recipe

These roast vegetable tarts in a buttery shortcrust shell are totally vegan and totally healthy (but theyre so good, youd never know it). Theyre enormous for anyone following a vegan diet, and will even satisfy the most stubborn carnivore!

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Hey everyone, hope you are having an incredible day today. Hey everyone, it's Louise, normal to our recipe site. Today, we're going to make a special dish, Vegan vegetable tarts recipe. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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To get started subsequently this recipe, we have to prepare a few ingredients. You can have Vegan vegetable tarts recipe using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Vegan vegetable tarts recipe:

1. 2 sheets frozen shortcrust pastry, just thawed
2. 60ml (1/4 cup) additional virgin olive oil
3. 1 (about 350g) eggplant, cut into 1.5cm pieces
4. 1 red onion, finely chopped
5. 1 red capsicum, deseeded, cut into 1.5cm pieces
6. 2 dried bay leaves
7. 1 zucchini, coarsely chopped
8. 125ml (1/2 cup) passata
9. 1 tbsp caster sugar
10. 2 tsp red wine vinegar
11. 60g (1/3 cup) pitted green olives, combined or sliced
12. 1/2 cup vivacious basil leaves, harshly with reference to chopped, benefit added leaves, to advance

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Instructions to make Vegan vegetable tarts recipe:

1. Preheat oven to 180C/160C admirer forced. Cut two 14cm circles from each sheet of pastry. Ease the circles into four 12cm (base measurement) fluted aggressive bitter tins same thesame to removable bases, pressing firmly into the sides to secure. Use a fork to prick the base of the pastry all over. Line gone baking paper and fill following pastry weights or rice. Bake for 8 minutes. separate paper and pastry weights or rice. Bake for a additional supplementary 8 minutes or until golden.
2. Meanwhile, heat the oil in a large frying pan beyond high heat. go to the eggplant and cook, stirring occasionally, for 5 minutes or until starting to brown. fabricate going on the onion, capsicum and bay leaves. cut heat to medium-low. Cook, stirring occasionally, for 20-25 minutes or until the vegetables have softened.
3. ensue the zucchini to the frying pan. Cook, stirring occasionally, for 5 minutes. grow the passata, sugar and vinegar. Season well. Simmer for 10 minutes or until the incorporation combination is thick. work up in the olives and basil. Set aside to cool slightly.
4. Spoon eggplant bond sticking together into cooked pastry. Scatter in imitation of bonus basil leaves to serve.

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