Mini Veggie Breakfast Tarts
These adorable puff pastry squares are topped with a medley of seasonal vegetables, creating a breakfast that’s as nutritious as it is delightful to look at. The combination of butternut pumpkin, asparagus, zucchini and red capsicum offers a variety of textures and flavours, while the touch of rosemary adds an aromatic element. These tarts are perfect for a weekend brunch or a grab-and-go breakfast option.
Servings
2
Prep time
Cook time
Recipe
Vegan
Ingredients
- 1 sheet frozen puff pastry
- Olive oil spray
- 100g butternut pumpkin, diced
- 4 asparagus spears, diced
- ½ zucchini, diced
- 1 red capsicum, diced
- ½ brown onion
- 2 sprigs fresh rosemary, diced
- 2 tbsp extra-virgin olive oil
- Salt, to taste
Method
- Preheat the oven to 200°C. Line a baking tray with paper.
- Once the pastry has slightly defrosted, cut into four equal squares. Place on the tray and spray with olive oil
- Steam the pumpkin, asparagus and zucchini over boiling water until just tender
- Transfer vegetables to a large bowl and combine with the capsicum, onion, rosemary, olive oil and salt.
- Scoop the vegetable mixture onto each tart, leaving 1cm around the edges. Place the tray into the oven and bake for 15–20 mins until the pastry is golden
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