After moving into our flat in June, it felt like it was about time to squeeze some of our friends in for a housewarming. So I wanted to provide a good mix of sweet and savoury snacks that would be fine to leave out for a few hours and be eaten cold. I also wanted a range to keep my carnivorous, vegetarian, vegan and other dietary requirement friends happy. This is what I ended up with:
You might recognise the Sri Lankan chicken wings, homemade Hummus (along with a sundried tomato and a lemon and coriander variety) from previous blog posts but there’s a few new bits in there as well. In my next few posts I’ll share these with you, starting with these beauties:
These roast Mediterranean vegetable tartlets are so simple to make, and if you buy the pastry rather than making your own it’s really quick as well. I did 15 minis here, but did 6 bigger ones last week too with the same amount of pastry and veg. This worked just as well for 2 main meals and 2 lunches. In both cases I was left with a little extra roast veg, which again provided the perfect leftovers for a quick midweek meal or lunch. Using Justroll pastry made this recipe vegan friendly, and I roasted a separate onion-free batch for a friend doing the FODMAP diet, which also worked well.
The only snag with this recipe is to make the roast veg a little while in advance to give them a chance to cool. As any other Great British Bake Off fan will know, we’re always working to avoid that famous Soggy Bottom. Other than that, you really can’t go wrong.
- Olive oil. An infused variety like chilli olive oil works particularly well
- 2 sweet red peppers, quartered and roughly chopped
- 1 aubergine, roughly chopped into 3-5cm pieces
- 1 courgette, roughly chopped into 3-5 piece sticks
- 1 red onion, quartered
- 100g cherry tomatoes, halved
- 320g ready rolled puff pastry (I used Jus Rol), at room temperature
- 1 egg, beaten (optional, to glaze – remove if making it vegan friendly)
How to make it…
- First, put the chopped peppers, aubergine, courgette and onion in a large baking tray. Drizzle over the olive oil and roast at 220C for 30-40mins, giving the vegetables a little mix half way through. When the vegetables have softened, remove from the oven and leave to cool.
- Next, unroll your pastry and cut it into 15 segments for mini tartlets or 6 for larger tarts. Roll the 1-2cm of the edges inwards and use your thumb and index fingers to push this border of pastry into the base.
- Fill the middle of the tarts with the roasted vegetables. If using an egg glaze, brush this over the borders of the pastry. Bake in the oven for 15 minutes, or according to the instructions of your brand of pastry.
- Enjoy warm or cold!