Recipe of the Week – 9th May 2016 – Vegan Mediterranean Tartlets

Now that the weather has finally warmed up a bit here in the North West of England, I have been turning my mind towards more Summery, picnic-type recipes. This is a really simple one, but very satisfying, and also something a bit ‘posh’ for when visitors arrive!

Makes 12


1 pack ready-rolled pastry, thawed and cut into 2 x 6 100mm squares

2 medium courgettes, thinly sliced

2 yellow or orange peppers, deseeded and thinly sliced

1 x 400ml tin of good quality chopped tomatoes

Large handful of fresh basil leaves (retain some to garnish)

30g cashew nuts

40ml extra virgin olive oil

Salt and pepper to season

20ml soya milk


1. Preheat the oven to 220C.

2. In a large frying pan, add 3 tbs of olive oil and gently fry the peppers and courgettes on a medium heat, until lightly browned.

3. Add the tinned tomatoes, most of the basil leaves, cashew nuts, olive oil and seasoning to a food processor and blitz until smooth.

4. Place the pastry squares on a large baking try and gently score 15mm within to form a boundary. Brush the tomatoe mixture inside then layer the courgette and paper slices on top. Drizzle with a little olive oil and garnish with torn basil leaves. Brush a little soya milk around the border to allow it to brown when baking. Place in the oven for 20 minutes until the pastry is cooked and has risen.

5. Serve immediately warm, or allow to cool to serve as a cold side with a fresh salad.


2 thoughts on “Recipe of the Week – 9th May 2016 – Vegan Mediterranean Tartlets

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