Mini Mediterranean Tarts
These Mini Mediterranean Tarts are one of those things we find ourselves making again and again, especially when we want something that looks seriously impressive but comes together in no time. Golden, flaky puff pastry topped with a punchy tomato sauce and all those classic Mediterranean flavours, it's just really, really good. They're perfect as a side, a starter, or honestly just a snack when you want something a bit special. Trust us on this one, they'll go fast.
Before You Start
- Preheat oven to 200°C
- Large baking tray
- Mixing bowl
Ingredients
- soy milk for brushing
- 1 sheet of plant-based puff pastry
- 2 tbsp tomato purée
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp pepper
- Pinch of salt
- 1 courgette finely sliced
- cherry tomatoes
- capers
- sun-dried tomatoes
- 1 red onion
- 1 handful of black olives
- cherry tomatoes
Method
Prepare the pastry
- Lay the sheet of puff pastry onto a baking tray and cut into six squares
- Then score a border onto the inside of the squares
Prepare the sauce
- In a bowl, mix the tomato puree, oil, vinegar, salt and pepper to make a sauce
- Then spread onto the inner of each square
Top, bake and serve
- Put a few of each of the toppings onto each of the squares
- Brush the puff pastry borders with soy milk
- Cook for 15-20 minutes, or until they begin to look golden brown
- Then serve hot or cold
Tips & Variations
- Get the score right: Don't cut all the way through when scoring the border, just a light press is enough. This is what gives you those gorgeous puffy edges.
- Mix up the toppings: We love going full Mediterranean here with olives, roasted peppers, and artichokes, but use whatever you've got. Sun-dried tomatoes work brilliantly too.
- Make them party-ready: Cut the pastry into smaller squares for bite-sized versions. They're brilliant on a sharing board and people absolutely love them.
Why This Works
The trick is in the tomato sauce base. Mixing the puree with a splash of oil and vinegar gives it this bright, slightly tangy depth that makes everything on top taste even better. Scoring the border is key too, it lets the edges puff up beautifully while the filling stays put, giving you that proper tart look without any faff.