Easy Roasted Vegetable Tartlets

I am not above using ready-made puff pastry to throw together a quick lunch or pre dinner snacks and appetizers. This recipe for Easy Roasted Vegetable Tartlets is really simple to prepare and so versatile; simply use whatever seasonal vegetables you have on hand in any quantity.

Over the past two weeks Kate and I have been cooking and shooting Christmas inspired food for clients as well as for the blog.  Over the next few weeks you can look forward to a beautiful Spice and Olive Oil Cake, a gorgeous French Shallot Tarte Tatin (perfect for starters) and, my personal favourite, an almond version of a Paris Brest.

I am really hoping that our hard work will inspire you to get stuck in and create some gorgeous Christmas Menus this year. Do also remember that you will find 12 fabulous Christmas Recipes in our free ebook:  Eat.Drink.Spoil.

Today however, with still another week of Christmas cooking to go, I must admit that I am already feeling a little cooked out.  Christmas food seems to takes a really long time to prepare.

First of all there is all that THINKING about what to cook.  We have a few family traditions, I will post about those too, but one must shake up the Christmas menu a little every year too. Absolutely no standardized Christmas Lunch menus around here thank you very much.

I am not above using ready-made puff pastry to throw together a quick lunch or pre dinner snacks and appetizers. This recipe for Easy Roasted Vegetable Tartlets is really simple to prepare and so versatile; simply use whatever seasonal vegetables you have on hand in any quantity.

I am not above using ready-made puff pastry to throw together a quick lunch or pre dinner snacks and appetizers. This recipe for Easy Roasted Vegetable Tartlets is really simple to prepare and so versatile; simply use whatever seasonal vegetables you have on hand in any quantity.

 

Then there is the SHOPPING.  I swear I must spend half my life in the grocery store.  As you may know Christmas time seems to breed its own unique kind of unpleasant shoppers who scowl around the aisles pushing trolleys into your heels and terrorizing the retail clerks.  I suggest we get all those basics packed away in the cupboard before December in a concerted effort to avoid bumping into them.  On a related note, we must also remember the ORDERING.  If like me you prefer to buy your lamb / gammon / beef  or duck from a great butcher, we have to make sure we remember to get those orders in early.

And of course we still haven’t actually got into the kitchen yet to start the BAKING OR COOKING part.

Christmas just sounds exhausting.

Knowing that we are going to be cooking up a storm for the holidays very soon, I wanted to strike a balance with something that you can prepare with very little thought or preplanning.  In fact, if your fridge is well stocked and you like to keep some puff pastry on hand, this could very well be tonight’s dinner.

These Easy Roasted Vegetable Tartlets, perfect for a light lunch, pre dinner snack or even as part of a party buffet can be knocked together in minutes, placing few, if any, demands on either your time or your grocery bill.

Only 6 short weeks until Christmas.  Are you ready?

Recipes and inspiration from Sam Taylor, experienced chef, South African food blogger and lover of food.

 

 

 

 

Easy Roasted Vegetable Tartlets
 
Author:
Serves: 6-8
Prep time:
Cook time:
Total time:
 
Ingredients
  • 30 ml (2 T) olive oil
  • 1 red onion, cut into thin wedges
  • 3-4 baby marrow, halved length ways, cut into slices
  • ½ yellow pepper, pith removed, slices
  • ½ yellow pepper, pith removed, slices
  • 2 garlic cloves, finely chopped
  • 100 g asparagus, cut in half and sliced
  • 400 g ready-made puff pastry
  • Basil Pesto for spreading
  • 1 egg, whisked
To serve:
  • pecorino cheese for grating
  • fresh Basil leaves
Instructions
  1. Combine the oil, onion, baby marrow, peppers and garlic in a roasting pan.
  2. Season with salt and pepper.
  3. Roast in an oven preheated to 180˚C for 15 minutes or until just tender and golden.
  4. Steam the asparagus for 5 minutes or until just tender.
  5. Add the asparagus to the roasted vegetables.
  6. Cut the pastry into even sized rectangular blocks and place on a baking sheet that has been sprayed with non-stick spray.
  7. Spread the pesto over the each block.
  8. Top the roasted vegetables.
  9. Turn up the edges of the puff pastry and brush with the egg.
  10. Bake the tartlets in an oven preheated to 190˚C for 20 minutes or until the pastry is well risen, golden and crisp.
  11. Grate the cheese over the tartlets and top each one with fresh basil.
  12. Serve.

 

 

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