INGREDIENTS:
🌻 2-3 sheets frozen vegan Puff pastry
🌻 ½ zucchini, sliced thinly lengthways
🌻 ½ red capsicum cut into pieces
🌻 ½ red onion, thinly sliced
🌻 12 cherry tomatoes, halved
🌻 1 clove garlic, crushed
🌻 1 tsp oil
🌻 1 ‘The Vegan Dairy’ Dill Chèvre
🌻 1Tbs plant based milk
🌻 S&P
🌻 Garnish: ½ lime sliced and cut into small pieces & dill sprigs
METHOD:
🌻 Preheat oven to 180’C. Line a tray with baking paper. Grease 24 hole mini cupcake tray. Defrost the pastry
🌻 On the tray place the capsicum flesh side down, red onion & garlic, zucchini slices, halved tomatoes, drizzle with oil and roast until golden. Turn oven up to 220’C
🌻 Place capsicum in a bag or under a bowl for a few minutes to loosen then peel the skin off the capsicum.
🌻 Using a 10cm round cookie cutter to cut out 24 circles of pastry and gently press them into the muffin tin holes, prick the base several times with a fork. Brush the pastry with a little plant based milk. Pre-bake for 8-10 minutes until lightly golden and puffed. Remove from the oven and gently press back the sides of the pastry. Turn oven down to 180’C
🌻 Set tomatoes to the side and dice all the other vegetables, place in a bowl and mix with ½ the dill chèvre until combined, season with S&P, spoon evenly into each pastry cup, bake in the oven for another 10 minutes. Cool for a few minutes
🌻 Carefully lift bites out of the tray with a table knife & place on a platter. Spoon ½ tsp of remaining dill chèvre onto each bite, top with a cherry tomato, a tiny piece of sliced lime & a little dill sprig
