for a light bite, try this lovely vegan red pepper tart alongside a simple green salad ☀️ 🌱 😋
Mindful factors | quick & easy | 15 minute meal | healthy | plant-based | dairy-free |
Prep | 5 mins (while the pastry cooks)
Cook | 15 mins
Serves | 2
INGREDIENTS
• 2tbsp olive oil
• 1 red onion, finely sliced
• 2 mixed peppers, cut into thin strips
• 2 garlic cloves, minced
• 10 cherry tomatoes, halved
• Basil leaves, handful of, rough-chopped
• Vegan Ricotta, 4 spoonfuls of
• Dried chilli flakes, pinch of
• Vegan puff pastry, sheet of
METHOD
• Preheat your oven to 220C (200C Fan)
• Unroll the pastry and place on a baking sheet. Score a 1cm border all around the edge and prick the middle a few times with a fork. Bake for 15 mins
• Prepare the filling while the pastry cooks. Heat the oil in a large skillet or frying pan and add the onion and peppers with some seasoning. Cook for 5 mins or until largely softened. Add the garlic and tomatoes and cook for a further 5 mins. Stir through the basil leaves and season again
• Place the pastry onto a large serving dish and arrange the veg in the middle. Scatter with chunks of vegan ricotta and sprinkle with chilli flakes. Serve with a simple green salad. Absolutely delicious – I hope you enjoy! x
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