Veggie Tart

3. Oct, 2017

Another vegetarian delight! So easy - you can use puff pastry or phylo pastry. 

Ingredients

400g puff pastry, roasted vegetables ( I used onion, butternut, brinjal, mushrooms and corn), grated cheese, hot sauce (optional).

Cut up the vegetables into very small pieces and lay them flat on a baking tray. Add salt, pepper and thyme and olive oil, and roast at 180degrees celsius for 30-40 minutes or until cooked. Set aside to cool. Cut up the pastry to fit a muffin tin. Prick the bottom of the pastry with a fork and bake at 200degrees celsius until brown. Remove from the oven and fill with the vegetables. Top with grated cheese and pop it back into the oven for a few minutes until the cheese melts. Serve warm. Before you fill the pastry with the vegetables, you could place some hot sauce at the bottom and then fill in the vegetables. Enjoy!