Roasted Veggie Tart

There is a common misconception when it comes to vegan/vegetarian food, that it isn't filling. This recipe is the perfect proof that it isn't true, you just need to make sure that you are eating the right portion. For this recipe I recommend half a tart per person, it sounds like a lot but this is mostly fresh vegetable and puff pastry no need to worry about the calories :). 

Serves: 2  Prep time: 15 mins                   Cooking time: 15 mins


  • 1 Rolled Puff Pastry ( the all Butter is my favorite but the oil ones are good if you're vegan)
  • 125 Grs of Asparagus 
  • 200 Grs of mixed Tomatoes (Preferably small ones to avoid too much water)
  • 4 to 5 Chestnut Mushrooms
  • 1 Courgette
  • 1 Red Onions
  • Basil
  • Dried Italian herbs
  • Olive Oil
  • Honey


  1. Pre-heat the oven at 200°C
  2. Cut all your vegetables into chunky pieces apart from the Asparagus
  3. Once the oven is warm, take out your puff pastry from the fridge, roll it out & draw a 1 cm border with your knife
  4. Spread all your cut vegetables on the rolled out puff pastry as quick as you can but avoid the border (See picture)
  5. Add the Asparagus on top
  6. Add your salt & your dried herbs
  7. Drizzle Olive Oil & Honey all over the tart
  8. Cook for 15 - to 20 mins,once the edge are golden and puffed it's ready
  9. Sprinkle some fresh Basil
  10. Serve

Note*: This recipe is vegan but if you feel like it you can add some goat cheese after you take it out of the oven or some halloumi before the vegetables.