This is the ULTIMATE summer veggie combo in a crunchy little pastry package – perfect to make good use of those ‘easy grow’ veggie patch plants (pretty much exactly what I picked from my own garden yesterday!!) 🌱🍅🍆
INGREDIENTS
Puff pastry
Zucchini, sliced
Tomato, sliced
Fresh basil
@thevegandairy smoked mozzarella
Tomato sugo
METHOD
Preheat the oven to 180C.
Cut puff pastry sheets into four squares per sheet. Spread tomato sugo on each square, leaving about 1cm of pastry around the edges. Add slices of zucchini, tomato, mozzarella and basil leaves and repeat this layering until each tart is full.
Pinch the corners of the pastry to creat the tart shape and place on a baking tray. Brush edges with plant milk for a little extra shine on the pastry.
Bake at 180C for 15-20mins or until cheese is melted and pastry is puffed and golden.
