I have been trying to shift to a vegetarian eating meal plan and discovering new recipe ideas have been so enjoyable. The only tip is, you have to be organised with your meals. 

But, off course, busy weeks happened and you have to compromise. This recipe is my compromise, super easy open tart courtesy of store bought puff pastry…

  
Ingredients

1 sheet of store bought butter puff pastry

1 eggplant

2 tomatoes

1/4 butternut pumpkin

1/2 cup of mozarella cheese (optional)

1 teaspoon tumeric

1 teaspoon paprika, mild

1 cup tomato passata

1/4 cup of chopped basil, save a pinch for later

1/2 teaspoon chilli flake (optional, I always put more)

1 tablespoon grated Parmesan to sprinkle on top (optional)

Salt & pepper to taste

  
Method

1. Preheat oven 200°C 
2. Chop all vegetables roughly the same size
3. Mix chopped vegetables with spices, cheese and tomato passata, add salt and pepper to taste
4. Place the puff pastry on baking tray, place vege mix on top and fold the pastry edges over
5. Brush olive oil on to the puff pastry
6. Pop in the oven for 45 minutes, make sure pastry is golden brown
7. Sprinkle basil and parmesan (optional) on top
8. Serve as soon as the tart comes out of the oven. Enjoy!

Crunchy pastry, delicious vegetables… Perfect for a healthy lunch or anytime snack. Give it a go 🙂 

-love Karina.