When you’ve got a glut of vegetables from your garden and are looking for something a bit different to do with them, these easy vegetable tarts are great. Quick, easy and versatile. A great way to use up leftovers and you don’t have to stick with just vegetables – you can add leftover chicken, shaved ham, feta – whatever takes your fancy. Vary the recipe depending on the seasonal vegetables you have.
Start with a sheet of flaky pastry and fold up the edges, pinching the corners together. Prick the base well with a fork.
Then pile on the vegetables – precooked is best. You can use leftover cooked vegetables or blanch or saute them especially for this. (I don’t cook cherry tomatoes first.)
Sprinkle with seasonings of your choice, and top with meats or cheese if desired.
Bake the tart in the oven at 190C for about 25 minutes until golden. Top with basil leaves.