Crunchy Veggie Tarts
Perfect for a light lunch, these vegan cheese and vegetable tarts are delightfully crunchy and fresh.
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Total Time: 30 minutes
Servings: 12
Total Time: 30 minutes
Servings: 12
Ingredients
Method
Ingredients
(Servings: 12)
- 0.083333333333333 0.083333333333333 pack Violife Grated Original
- 0.5 0.5 vegan filo pastry sheets
- 0.25 0.25 courgettes, sliced in half
- 2.5 2.5 g pumpkin, diced
- 2.0833333333333 2.0833333333333 grape tomatoes, halved
- 0.5 0.5 basil leaves, to garnish
- 0.16666666666667 0.16666666666667 Tbsp olive oil
- Salt & pepper to taste
Method
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Preheat the oven to 180°C.
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Place 2 filo sheets next to each other on a work surface and brush each sheet evenly with olive oil.
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Place 2 more sheets on top and brush with oil. Repeat.
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Cut each stack into 6 squares, for a total of 12 stacks with 3 sheets each. Lightly grease 12 tart tins with olive oil.
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Place each square filo stack into the tart tins, pressing gently to mould the pastry into the bottom.
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Add ½ of the Violife Grated Original to the centre of the sheets.
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Sauté the pumpkin, tomatoes and courgettes with olive oil. Season to taste.
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Fill each filo case with the mixture. Sprinkle again with the remaining Violife Grated Original.
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Place the tart tin onto a baking sheet and bake at 180°C for 15-20 mins or until golden brown.
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Once ready, sprinkle with basil leaves and serve.
