Roasted Vegetable & Mozzarella Tartlets

 

About this recipe:
Prep. time 15 - 20minutes | Cooking time 45 minutes | Pre-heat 190°C | Makes 3-4
This recipe is a treat from Pamela, so head over to her blog for more vegan and Free-From recipe ideas!

 
 vegan roasted vegetable and mozzarella tartlets

Ingredients

For the pastry
200g rolled oats
1 teaspoon dried mixed herbs
½ teaspoon dried oregano
Salt and black pepper, to season
2 tablespoons rapeseed or olive oil
150ml unsweetened almond or soya milk

 

For the roasted vegetables
1 tablespoon rapeseed or olive oil
1 small aubergine, thickly sliced
1 small courgette, sliced
3-4 large tomatoes, sliced
2 teaspoons dried mixed herbs
½ teaspoon paprika
Salt and black pepper, to season

 

To finish
3 tablespoons tomato puree or passata
50g Bute Island Grated Mozzarella Style Sheese
Fresh basil leaves, chopped

 

Method

  • Preheat the oven to 190 degrees C.
  • First make the pastry - Place the oats in a blender or food processor and whizz up to form a flour. Tip into a bowl and mix with the herbs and seasoning. Pour in the oil and choice of milk and mix together to form a dough. Divide this between 3-4 mini tartlet tins and use your hands to push the pastry evenly up the sides and to cover the base. Prick the base of each one with a fork then bake in the oven for 15 minutes until starting to turn golden.
  • Prepare your vegetables and toss in the oil, paprika, herbs and seasoning in a roasting tin. Bake for 15-20 minutes until softened and nicely roasted.
  • Now spread 1 tablespoon of tomato puree or passata on the base of each baked pastry case, top with a selection of the roasted vegetables, then scatter over some Sheese over each. Return to the oven for 5-10 minutes until golden.
  • Remove from the oven, scatter over the basil leaves - then enjoy either hot or cold!
  • Keep any remaining tartlets in the fridge for up to 2 days - either reheat in the oven or eat chilled.
Product used in this recipe:

vegan grated cheese - Grated Mozzarella Style Sheese