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Roasted Vegetable & Mozzarella Tartlets

Roasted Vegetable  Mozzarella Tartlets
  • Prep
    Prep. time 15 - 20minutes
  • Total
    Cooking time 45 minutes
  • Serving
    Pre-heat 190 °C | Makes 3-4

Roasted Vegetable & Mozzarella Tartlets

Let's get cooking

These delicious savoury tartlets are a great vegan snack and yet another example of how our grated Mozzarella style Sheese can be useful in cooking. Enjoy!



   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


  1. Preheat the oven to 190 degrees C.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from the oven, scatter over the basil leaves - then enjoy either hot or cold!
  6. Keep any remaining tartlets in the fridge for up to 2 days - either reheat in the oven or eat chilled.

You will need