Easy Vegetable Tarts 2-Ways

Goat’s cheese and caramelised onion 

• ½ pre-rolled puff pastry
• 1 red onion, slice into half-moons
• splash of oil
• 2 tsp balsamic vinegar
• 3 sprigs of thyme
• 150g goat’s cheese

Tomato, Mozzarella and Basil 

• ½ pre-rolled puff pastry
• 1 tsp tomato paste
• 200g mixed tomatoes
• 150g mozzarella
• ¼ bunch of basil

Preheat your oven 180°C/ 350°F/gas 4.

Cut your pre-rolled puff pastry in half to make two tarts. Lightly score a border on each tart, about 1 cm in from the edge.

For the goat’s cheese and red onion tart, slice up your onion and pop in a frying pan on high heat with the oil, balsamic vinegar, a generous pinch of salt (to draw out the moisture and help caramelise) and thyme leaves. Keep on the heat until softened and sticky.

Lay your onions directly onto the puff pastry and top with slices of goats cheese, a drizzle of oil and some light seasoning (as your ingredients will be well seasoned already).

For the Italian style tart, slice the tomatoes and mozzarella and lay them onto a piece of kitchen roll with a generous sprinkling of salt to help reduce some of the moisture (or your pastry may not puff). Spread a spoonful of tomato paste on the base of your tart and top with the tomatoes and mozzarella. Drizzle with oil and season with pepper. Hold off on the basil until they have been in the oven otherwise, your basil will catch.

Whisk an egg and, using a pastry brush, glaze the borders of your tarts with the egg wash.

Pop into your preheated oven for 8-10 minutes or until you see the puff has fully risen and gone beautifully golden. Top off your Italian tart with basil and tuck in!