Vegan roasted vegetable tarts
Great for using up leftovers, Martha Collison's vegan tarts are ideal as canapés, for a buffet or as a party snack
- Prepare40 mins
- Cook30 mins
- Total time1 hr 10 mins
- 2½ tbsp olive oil
- 2 large courgettes
- 1 aubergine
- 2 large carrots
- ½ x 270g pack filo pastry
- 80g walnuts
- 170g vegan original soft spreadable
- 2 tbsp maple syrup
Preheat the oven to 180º C , gas mark 4. Use a pastry brush to coat the inside of a 12-hole muffin tin with a thin layer of oil. Use a vegetable peeler or mandolin slicer to cut thin strips from all the vegetables and put in a large bowl. Drizzle with 1 tbsp olive oil and season, then carefully toss the vegetables to coat, taking care not to break the slices.
Slice the filo pastry sheets in 1⁄2 lengthways, then cut again to make 2 piles of 12.5cm pastry squares (cover the remaining pastry and return to the fridge to use in another recipe). Take 1 square and brush lightly with olive oil, then layer 2 more squares on top, each at a slight angle. Press the pastry stack into a muffin tin hole. Repeat with the remaining squares until all the holes are filled.
Pulse the walnuts in a food processor until finely ground (or very finely chop by hand), then mix with the vegan cream cheese, 1⁄2 tsp sea salt flakes and some pepper to make a thick paste. Divide the filling between each of the filo pastry cases.
Take 10 vegetable strips and overlap them slightly lengthways to make a long strip. Tightly roll up to make a spiral, then put in a pastry case, pushing down into the filling to stop it unrolling. Repeat until all the cases are filled.
Brush the top of each tart with maple syrup, then bake for 25-30 minutes, until the vegetables have softened and the pastry is golden brown. Remove from the oven, cool in the tin for 10 minutes, then transfer to a serving plate and enjoy warm or cold.
These tarts can be made up to 2 days ahead of time. Just cool, cover and chill, then reheat in the oven until piping hot throughout.
Save the vegetable trimmings for other recipes.
Cookery School tips
To follow the recipe exactly as it appears in the YouTube video, here are a few tips:
- You may find it easier to slice the aubergine with a knife. Cut it in ½ lengthways, then place flat side down on a board. Slice into thin strips lengthways.
- Use a little more olive oil, if needed, to coat both vegetables and the pastry.
- Use 5 sheets of filo pastry, stacked on top of each other, then cut in ½ lengthways. Stack these again, then cut into 4 equal pieces to make squares of approx 12.5cm. This will give 40 pieces of pastry; use 3 pieces in most of the tarts, and 4 in some, to use it all up. Cover the remaining pastry and return to the fridge to use in another recipe.
- Leave the walnuts a little chunky, for texture, if you like.
- To assemble, take 10 of the vegetable strips, and stack them on top of each other, alternating the colours. Flip the stack over, then roll it up as tightly as you can. Put into a pastry case, pushing gently down into the filling to stop it unrolling. Repeat until all the cases are filled.
- Any leftover vegetable strips can be simply roasted on a baking sheet as the tarts cook. Enjoy as a chef’s perk - or use in a salad. The centre parts leftover from prepping the carrot and courgette can be chopped for soups, pastas and traybakes.
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