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Easy leftover veggie tart
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I have made similar recipes to this one before, but this version is now the easiest and tastiest I have made so far. And the best thing is that you can get very creative with the toppings. And you can also use whatever herbs you like or are in season. Like thyme and rosemary give this tart a nice twist. You can also add vegan sauces on top for a more savoury treat.
You can top this tart with literally any soft veggie that bakes within 20-25 min in the oven.
I used tahini sauce to go with this tart. Check out my recommendations below for cheap kitchen cupboard replacements for this sauce.
Because this recipe is so versatile and delicious on its own you may as well enjoy it without the tahini sauce. Or ketchup also always goes with me (I know, shush, I never said that!)
INGREDIENTS (2 portions):
- 1 puff pastry sheet
- Tomato sauce
- 1 tsp minced garlic
- Veggies (like tomatoes, onion, courgette, mushrooms,...)
- Salt and pepper to taste
- Oregano (or mixed herbs)
- Olive oil
- 4 tbsp good quality tahini
- 4 tbsp cold water
- 1 1/2 tbsp lemon juice
- 1/3 tsp salt (to taste)
For optional garnish:
- Fresh herbs
Preheat your oven to 180C (360F).
Roll out 1 puff pastry sheet on a baking tray.
Add a few tbsp of store-bought tomato sauce and 1 tsp of minced garlic. Mix up and spread evenly on the puff pastry sheet. Use just enough to cover the puff pastry, but not too much, otherwise you will get a soggy bottom ;-)
Slice up whatever leftover veggies you have. Slice them roughly 5mm thick so they cook through thoroughly. Best veggies are soft veggies like courgettes, tomatoes, mushrooms, peppers, broccoli, peas (fresh, not frozen), sweet corn, cooked beans, etc). I wouldn't recommend harder veggies like carrots because they will take longer to bake. But you can also add cooked potatoes for example. I also always add some finely sliced onion for the taste though.
Spread out the veggies evenly on the tart and generously season with salt and pepper to taste. Then sprinkle some oregano on top (or mixed herbs will do too). Then either baste with olive oil, or spinkle or spray the oil on top. You need to add some oil unfortunately, not just for taste but also to prevent the veggies from drying out in the oven.
Bake for 20-25 min.
In the meantime make the tahini sauce by mixing all tahini sauce ingredients in a smal bowl until you get a nice creamy consistency.
Take out of the oven and garnish with fresh herbs (basil tastes amazing) and drizzle the tahini sauce on top. Enjoy!
Tahini sauce replacement:
If you don't have tahini at home and looking for an easy and cheap vegan sour cream like sauce to go with this veggie tart you can make a sunflower sour cream! And it's super easy! All you need are the following ingredients which you have to blend in a smoothie blender (no soaking required) until smooth (1-2min):
• 75g sunflower seeds
• 150ml water
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp salt
• 1 tsp minced garlic
And if you like this recipe then also try my super easy and cheap and easy tofu rice bowl here.
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