Recipe
Looking for a versatile crowd-pleaser? Try these cheerful mini vegetable tarts! Featuring buttery pastry cups filled with silky butter bean spread and roasted vegetables, they’re savoury, flavoursome, and moreish — ideal for everything from lunchboxes to entertaining.
You will need
Makes 16
Shortcrust pastry (or use store-bought shortcrust pastry):
- 1 1/4 cups (155g) plain flour, plus more for surface
- 1/4 cup (25g) blanched almond meal
- 100g vegan block butter, chilled
- 1/2 teaspoon salt
- 2 tablespoons water, or as needed
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seeds
- Olive oil, for greasing
For the veg:
- 1/2 zucchini, cubed
- 1/2 capsicum, finely chopped
- 1/2 red onion, chopped
- 1 cup cherry tomatoes, halved
- Olive oil, as needed
For the filling:
- 1 x 400g can butter beans, drained
- 1-3 tablespoons olive oil, or sub with water (plus more if needed)
- 2 tablespoons packed fresh dill leaves, or herbs of choice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Recipe: Rainbow Nourishments
Directions
30 mins to prep
30 mins to cook
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Step 1
Preheat oven to 180°C (conventional) or 160°C (fan). Grease 2 muffin tins with olive oil and line one baking tray with baking paper.
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Step 2
For the pastry, add the flour, almond meal, butter and salt to a bowl or food processor and mix until combined. Slowly add in the water and mix until you get a smooth dough. Add the sesame and poppy seeds and mix until just combined.
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Step 3
On a lightly floured surface, roll out the dough so it’s about 5mm thick. Use a cookie cutter or glass slightly larger than the base of your muffin tin to cut circles from the dough. The bases of my muffin tin were about 5cm wide, so I used an 8cm cookie cutter. Collect the excess dough and repeat.
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Step 4
Press the pastry circles into your muffin tin and prick the bottoms with a fork. Bake the pastry shells for about 15-18 minutes or until baked through.
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Step 5
While the pastry shells bake, spread the zucchini, capsicum and onion on the baking tray and drizzle with olive oil. Bake for 15-20 minutes. Add the cherry tomatoes and bake for another 10 minutes. Set aside.
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Step 6
To make the filling, add all ingredients to a food processor and blend until smooth. Add more oil/water if you’d like a thinner filling.
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Step 7
A few hours before serving, spoon or pipe the filling into each tart shell and top with the roast vegetables. Enjoy!
Hot tip!
If you want to make this recipe even easier, you can always use a store-bought vegan shortcrust pastry.
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Recipe: Rainbow Nourishments
