Crunchy Veggie Tarts

Author: Violife

Vegan Food & Living may earn commission from the links on this page, but we only ever share brands that we love and trust.


Crunchy Veggie Tarts

Perfect for a light lunch, these vegan cheese and vegetable tarts are delightfully crunchy and fresh.

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

  1. Preheat the oven to 180°C.

  2. Place 2 filo sheets next to each other on a work surface and brush each sheet evenly with olive oil.

  3. Place 2 more sheets on top and brush with oil. Repeat.

  4. Cut each stack into 6 squares, for a total of 12 stacks with 3 sheets each. Lightly grease 12 tart tins with olive oil.

  5. Place each square filo stack into the tart tins, pressing gently to mould the pastry into the bottom.

  6. Add ½ of the Violife Grated Original to the centre of the sheets.

  7. Sauté the pumpkin, tomatoes and courgettes with olive oil. Season to taste.

  8. Fill each filo case with the mixture. Sprinkle again with the remaining Violife Grated Original.

  9. Place the tart tin onto a baking sheet and bake at 180°C for 15-20 mins or until golden brown.

  10. Once ready, sprinkle with basil leaves and serve.

Written by

Violife

Vegan cheese company Violife has a range of award-winning vegan alternatives to cheese products that can help you move effortlessly into a plant based diet.

We use cookies to give you a better experience on veganfoodandliving.com. By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it