Crunchy Veggie Tarts | Vegan Food & Living

Crunchy Veggie Tarts

Author: Violife

Crunchy Veggie Tarts

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

Total Time: 30 mins

Servings: 12

Total Time: 30 mins

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.

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

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