Vegetarian puff pastry tarts with two different toppings are so delicious you’ll ask yourself why you didn’t make them sooner! They are easy to make and a great recipe for a quick lunch on a busy day.
I kicked off 2022 with all the power and all the energy! Have you started the new year with resolutions like ‘I’m definitely going to eat healthier’ or ‘this is the year I’ll finally reduce meat consumption’? To be honest, I love making resolutions. I completely filled a ‘Best Year Journal’ with tonnes of them… According to my writing, this will be the best year ever and Kristina on 31st December 2022 will be the most amazing human being. Fact.
I understand having all these resolutions is a massive push, however, I still believe in them. I don’t think there’s anything wrong with trying to be the best version of yourself.
As part of this, I’ve decided an important part of the ‘better Kristina’ is reducing meat dinners to a maximum of 2-3 times per week.
Inspired by this goal, I made the most amazing vegetarian puff pastry tarts as my first 2022 dish. The meal is delicious by itself or you can have it as a side dish with soup (try my pumpkin soup which would pair wonderfully with these tarts).
Puff Pastry Tarts Recipe Top Tips
Use this recipe for ideas and inspiration. Feel free to improvise and play with the ingredients to create the tastiest tarts. As ever though, here are some tips to achieve the best results:
- Don’t wash the mushrooms – wipe the mushrooms with a clean cloth. Otherwise, the mushrooms will soak-up the water like a sponge.
- Don’t be afraid to add a lot of toppings. Don’t go too crazy, but these tarts are so delicious that you‘ll regret not adding enough.
- You can swap the puff pastry for vegan alternatives, making the recipe appropriate for Veganuary.
Puff Pastry Tarts Recipe Ideas
Here’s a few ideas for other things to add, to create the most delicious tarts…
- Brush the pastry with harissa paste and arrange roasted peppers on top.
- Make the puff pastry tarts with four types of cheese. Mix mozzarella, gorgonzola, parmigiano and cheddar, and finish with basil leaves.
- Brush the puff pastry with mustard and arrange zucchinis, peppers and asparagus on top.
I hope you enjoy this recipe and happy 2022!
1 block of puff pastry
Salt and pepper
100g chestnut mushrooms
20g dried mushrooms
100g cherry tomatoes
30g sun-dried tomatoes
2 tablespoons of pesto sauce
50g feta cheese
- Preheat the oven to 180 degrees and line a baking tray with baking paper.
Prepare the mushroom topping:
2. Boil 100ml water. Pour the hot water onto the dried mushrooms and leave them to soak for 10 minutes.
3. Preheat a saucepan with a drizzle of olive oil. Add the finely chopped onion and chestnut mushrooms. Cook until soft.
4. Take the mushrooms from the water and finely chop them. Add the mushrooms into the pan and pour over the remaining water. Leave them to simmer for 10 minutes, until the water evaporates. Season to taste.
5. Let the mixture cool completely.
Prepare the puff pastry:
6. Cut the block into two equal pieces.
7. Roll out each piece into a rectangular shape (4-6mm thickness).
8. Using a knife, score an edge around the pastry (leaving 1cm on each side). Prick the pastry inside the scored edge with a fork.
9. Gently brush the pastry with beaten egg.
10. Bake the pastry for 15 minutes.
Finish the mushroom tart:
11. Take the pastry out the oven.
12. Add the mushroom mixture on top of the pastry (inside the scored part).
13. Finish baking the tart for 10 minutes.
14. After the tart is baked, sprinkle it with chopped parsley and ground pepper.