Ingredients:
1 pack ready-rolled puff pastry (check the pack to make sure it is vegetarian or vegan)
1 small jar of sundried tomato paste or black olive tapenade
A little milk or soya milk, to glaze
A mixture of left-over roasted vegetables (see note)
Preheat the oven to 200C. Unroll the pastry onto a floured board and cut
it into tartlet-sized pieces. There are no rules about the shape of a
tartlet! Transfer the pastry pieces to a baking tray lined with
parchment.
Using the tip of a sharp knife, score a margin around the edge of each
pastry piece, to ‘frame’ the filling – the frame should be about 1cm
wide. Try to make the cut deep, without cutting all the way through the
pastry.
Leaving the ‘frame’ area clean, spread the pastry pieces with sundried
tomato paste or black olive tapenade. Top with the roasted vegetables – a
handful of pine nuts sprinkled on top will improve the protein content
of the dish. Brush the edge of each tartlet with a little milk or soya
milk.
Bake the tartlets for 15 minutes until the pastry is puffy and golden.
