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Spring Greens Puff Pastry Tart

This vegan puff pastry tart is perfect for a light lunch or picnic. It can be served hot with new potatoes and salad or packed into lunch boxes to have outside in the sun. Leeks, garlic, mushrooms, and tarragon rest on top of a layer of pesto to create a nutty and fresh accompaniment to our A1 Food Products puff pastry. This combination is delicious, but ingredients can be adjusted according to what is available in your fridge. It is an ideal recipe for using up left overs or trying out new flavour combinations.

Course Main Course
Cuisine Mediterranean
Keyword healthy meal, Puff Pastry, vegetable tart, vegetarian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people

Ingredients

  • 1 A1 Food Products puff pastry sheet 406 mm x 350 mm
  • 1 tbsp Olive oil
  • 300 g Mushrooms
  • 2 Leeks
  • 2 Cloves garlic
  • 1 Handful fresh tarragon
  • 1 tsp teaspoon miso (optional)
  • 1 Pepper
  • 2 tbsp Pesto

Instructions

  1. Ensure your A1 Food Products puff pastry is fully defrosted

  2. Preheat the oven to 200ºC (180ºC for fan assisted ovens)

  3. Unroll the pastry and place onto a baking tray lined with parchment

  4. Brush with an unsweetened plant milk and bake for 15 minutes or until golden brown

  5. Meanwhile, add olive oil to a frying pan on medium heat

  6. Finely slice the mushrooms and leeks and fry until soft

  7. Finely chop the garlic and tarragon and add to the pan with a teaspoon of miso (optional). Stir to combine

  8. Season with pepper and, if not using miso, a scattering of salt

  9. Once the pastry has started to turn golden and has risen, remove from the oven

  10. Brush a layer of pesto over the pastry, leaving a space at the edge for the crust

  11. Transfer the mushroom and leek mixture onto the pastry using a slotted spoon to remove as much liquid as possible

  12. Brush the edges with milk again and return to the oven for another 5-10 minutes or until the pastry looks golden brown and ready to eat

Recipe Notes

 

Season with pepper and, if not using miso, a scattering of salt

Once the pastry has started to turn golden and has risen, remove from the oven

Brush a layer of pesto over the pastry, leaving a space at the edge for the crust

Transfer the mushroom and leek mixture onto the pastry using a slotted spoon to remove as much liquid as possible

Brush the edges with milk again and return to the oven for another 5-10 minutes or until the pastry looks golden brown and ready to eat