THIS week marks National Vegetarian Week so I thought I’d better get involved and produce something suitably plant-based for today’s recipe.

Whether you’re a lifelong vegetarian or just like to vary your diet, this week’s recipe won’t disappoint. What’s more, if you’re using ready-made pastry the likelihood is that it’s vegan too, so everyone’s a winner (most brands of ready-made pastry are vegan but always check the ingredients).

You can use a variety of vegetables to create this tart so choose whatever is in season or a selection of your favourites, there are no rules!

For this reason it’s a great dish for a midweek supper or if you need something quick, easy and nutritious. You can store the pastry in your freezer until needed and then just use whatever veggies you have in the kitchen.

The addition of the basil dressing gives it the edge and makes it a little more special, as well as adding a little extra colour.

Serve with a crunchy green salad for a fuss free veggie feast.


(serves 4)

1 packet (approx. 350g) of ready rolled puff pastry, chilled

100g cherry tomatoes

1 courgette

1 bunch of spring onions

1 red onion

1 red pepper

100g spinach

1 small bunch of fresh basil leaves

½ lemon

Olive Oil

Salt & Pepper

Pre-heat the oven to 200c/390F/Gas 6.

Un-roll the pastry onto a lined baking sheet and cut out four equal sized oval disc shapes. Gently score around the pastry, leaving about 2cm around the edge to create a border.

Prick the surface inside the border lightly with a fork and bake for 10-15 minutes in the pre-heated oven until puffed up.

Meanwhile, de-seed the pepper and cut into quarters, slice the courgette into discs, divide the red onion into eighths and slice the spring onions lengthways.

In a hot pan or griddle, grill the peppers skin-side down in a little olive oil for a few minutes, then add the onions and courgettes and cook until they begin to colour slightly and soften.

Slice the cherry tomatoes in half and marinate in a bowl with one tablespoon of olive oil and three to four basil leaves. Season with salt and pepper.

Meanwhile, steam the spinach for two to three minutes until wilted and squeeze out any excess water.

Remove the pastry from the oven and, using the scored edge as a guide, remove the top layer of pastry from the middle to create a space to add the filling. Arrange the vegetables and tomatoes on the pastry and return to the oven for a further four to five minutes until golden.

Meanwhile, blitz the rest of the basil with three tablespoons of olive oil, a good squeeze of lemon and a little salt and pepper to create a dressing.

Divide the tarts between serving plates and drizzle with the basil dressing. Serve hot with a crisp green salad on the side.