Rustic vegetable tartlets
Prep
20 min
Cook
40 min
Serves
6
Skill
Vegetarian
Prep
20 min
Cook
40 min
Serves
6
Skill
EntertainingAlmond MilksBeans and LegumesNuts and SeedsEntreesChristmas Gluten FreeMainsLow in SugarLow in Sodium
Our Rustic vegetable Tartlets are the perfect way to ensure the kids eat a rainbow of vegetables without even knowing it! These tartlets offer a delightful combination of raosted vegetables wrapped in flaky pastry goodness. Super versatile, these tartlets are great in school lunches, a quick snack, dinner or even for entertaining. They truely taste as good as they look and being vegan only adds another layer of happiness. Made using SoGood Almond Milk, these dairy free tartlets are something everyone will love.
Ingredients
- 2 tablespoons olive oil
- 600g sweet potato, cubed
- 1 medium beetroot, cubed
- 1/2 bulb garlic
- 1 onion, thinly sliced
- 1 bunch asparagus, roughly chopped
- 1/2 cup cooked chickpeas
- 5 kale florets
- 1 1/2 sheets puff pastry
- 1 tablespoon So Good™ Almond Milk
- 3/4 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon Cajun seasoning
Nutrition per serving
1263 kJ
energy kj
6.4 g
protein
5 g
saturated fat
7 g
dietary fibre
33 g
carbohydrate
9 g
sugars
466 mg
sodium
Method
- Brush or spray sweet potato, beetroot, onion, asparagus, chickpeas and kale with oil.
- Place sweet potato, beetroot and garlic bulb on one tray. Arrange remaining vegetables on another tray.
- Bake in a hot oven, 200°C, for 15 minutes removing tray with onion, asparagus, chickpeas and kale. Turn vegetables on other tray and bake a further 10-15 minutes to finish cooking sweet potato, beetroot and garlic.
- Cut puff pastry into 6 even squares and arrange on lined trays. Score a 1cm edge on pastry with a knife or fork. Prick inside pastry with a fork.
- Bake pastry in oven for 10 minutes.
- Mash together the sweet potato, garlic (squeezed out of bulb) and almond milk. Stir through rest of vegetables (except kale), salt, thyme and Cajun seasoning. Fold through kale.
- Divide mixture between the 6 pastry squares. Return to oven and bake for a further 10 minutes or until heated through and golden.
Tips
- Arrange each vegetable in a line and keep an eye on the roasting vegetables as they will all vary in their cooking time and you can remove them as they are cooked
- A bulb of garlic is the whole head of the garlic. A bulb is made up of segments of cloves. Roasting the bulb of garlic results in a milder sweeter garlic flavour
- 2 tablespoons olive oil
- 600g sweet potato, cubed
- 1 medium beetroot, cubed
- 1/2 bulb garlic
- 1 onion, thinly sliced
- 1 bunch asparagus, roughly chopped
- 1/2 cup cooked chickpeas
- 5 kale florets
- 1 1/2 sheets puff pastry
- 1 tablespoon So Good™ Almond Milk
- 3/4 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon Cajun seasoning
Nutrition per serving
1263 kJ
energy kj
6.4 g
protein
5 g
saturated fat
7 g
dietary fibre
33 g
carbohydrate
9 g
sugars
466 mg
sodium
- Brush or spray sweet potato, beetroot, onion, asparagus, chickpeas and kale with oil.
- Place sweet potato, beetroot and garlic bulb on one tray. Arrange remaining vegetables on another tray.
- Bake in a hot oven, 200°C, for 15 minutes removing tray with onion, asparagus, chickpeas and kale. Turn vegetables on other tray and bake a further 10-15 minutes to finish cooking sweet potato, beetroot and garlic.
- Cut puff pastry into 6 even squares and arrange on lined trays. Score a 1cm edge on pastry with a knife or fork. Prick inside pastry with a fork.
- Bake pastry in oven for 10 minutes.
- Mash together the sweet potato, garlic (squeezed out of bulb) and almond milk. Stir through rest of vegetables (except kale), salt, thyme and Cajun seasoning. Fold through kale.
- Divide mixture between the 6 pastry squares. Return to oven and bake for a further 10 minutes or until heated through and golden.
Tips
- Arrange each vegetable in a line and keep an eye on the roasting vegetables as they will all vary in their cooking time and you can remove them as they are cooked
- A bulb of garlic is the whole head of the garlic. A bulb is made up of segments of cloves. Roasting the bulb of garlic results in a milder sweeter garlic flavour