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Mini Vegetable Tartlets

Prep Time: 10 min
Cook Time: 15-20 min
Serving Size: 4-5
A delicious snack which contains three types of vegetables. This snack is great for entertaining while still meeting your vegetable intake. Serve alongside some fresh greens and herbs to increase your vegetable intake even more! 
INGREDIENTS
METHOD
TIPS & NOTES
  • 1 sheet of all butter puff pastry
  • Buckwheat flour (for dusting) 
  • 4 tbsp pesto
  • 10 cherry tomatoes (halved)
  • 1 zucchini (finely sliced)
  • 10 basil leaves 
  • 1 handful parmesan cheese
  • 1 egg (whisked)
1.  Preheat the oven to 200°C fan-forced.
2.  Remove pastry from the freezer and leave out to thaw until soft enough to handle. 
3.  Dust your bench top with buckwheat flour and roll out your pastry sheet. 
4.  Cut your pastry sheet in half. 
5.  Spoon 2 tablespoons of pesto onto each half of the pastry and use the back of spoon to spread the pesto over the pastry. 
6.  Top with tomatoes, zucchini, basil leaves and parmesan and fold over the sides, leaving an open top. 
7.  Brush each side of the pastry with egg wash. 
8.  Place in the oven to bake for 20 minutes or until the pastry is golden. 
  • Use our superfood pesto  here.

Mini Vegetable Tartlets

Prep Time: 10 min
Cook Time: 15-20 min
Serving Size: 4-5 min
A delicious snack which contains three types of vegetables. This snack is great for entertaining while still meeting your vegetable intake. Serve alongside some fresh greens and herbs to increase your vegetable intake even more! 
INGREDIENTS
METHOD
TIPS & NOTES
  • 1 sheet of all butter puff pastry 
  • Buckwheat flour (for dusting)
  • 4 tbsp pesto
  • 10 cherry tomatoes (halved)
  • 1 zucchini (finely sliced) 
  • 10 basil leaves 
  • 1 handful parmesan cheese
  • 1 egg (whisked)
1.  Preheat the oven to 200°C fan-forced.
2.  Remove pastry from the freezer and leave out to thaw until soft enough to handle. 
3.  Dust your bench top with buckwheat flour and roll out your pastry sheet. 
4.  Cut your pastry sheet in half. 
5.  Spoon 2 tablespoons of pesto onto each half of the pastry and use the back of spoon to spread the pesto over the pastry. 
6.  Top with tomatoes, zucchini, basil leaves and parmesan and fold over the sides, leaving an open top. 
7.  Brush each side of the pastry with egg wash. 
8.  Place in the oven to bake for 20 minutes or until the pastry is golden. 
  • Use our superfood pesto here.
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