Vegetable tart with broccoli, mushroom, vegan feta and balsamic glaze
Quick and easy vegan summer tart
Ingredients
- 1 sheet vegan puff pastry
Sauce Base
- 3 tbsp green pesto
- 1/2 C frozen minted peas
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt & pepper to season
Topping
- 1 tbsp olive oil
- Half head broccoli chopped
- 1 C mushroom sliced
- 1 courgette 5mm slices
- salt and pepper
- 1 C rocket or baby spinach leaves
- 1/2 C olives sliced
- 1/2 red capsicum chopped or sliced
- 1/2 C vegan feta chopped or crumbled
- balsamic glaze
Instructions
- Heat oven to 200C.
- Place 1 sheet of frozen puff pastry onto a baking tray and partially defrost. Cut a border 2cm inside (only cut partially through the pastry sheet). Prick pastry with a fork 4-5 times in centre.
- Cook for 20 minutes until browned and puffed. Remove and allow to slightly cool.
Sauce Base
- Place frozen peas in a bowl and pour boiling water over, sprinkle with salt - after 5 minutes drain the peas
- Combine all ingredients in a high speed blender and blend to combine.
Topping
- Heat 1/2 tbsp olive oil in a pan
- Add broccoli and fry until browned/caramelised (don't move the broccoli until it's browned)
- Add 2T water to the pan and cover. Steam for 1 minute, and then remove the broccoli. Put aside.
- Heat 1/2 tbsp olive oil in the same pan. Add mushroom and courgette, season with salt and pepper and fry until browned. Remove.
Assembly
- Spread the sauce onto the pastry.
- Add the rocket/baby spinach, broccoli, mushroom and courgette to the pastry - distributing evenly over the base.
- Add the olives, red pepper and vegan feta.
- Squeeze balsamic glaze over the tart to serve.