Veg tartlets with beetroot falafel and chilli flakes

Veg tartlets with beetroot falafel and chilli flakes

Tenderstem broccoli, cherry tomatoes and our peppery Beetroot Falafel combine to form a taste-bud-tingling flavour sensation on a soft and flaky vegan puff pastry base. Super easy to whip up and incredibly light, this one’s ideal for your summer lunchbox. 

Serves 1

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Ingredients pt 1

Per tart

  • 30g ready-made tomato pasta sauce
  • 1 longstem broccoli (blanched)
  • 1 slice courgette
  • Puff pastry rectangle, roughly 10cm x 14cm
  • 1 Gosh! Beetroot Falafel
  • ½ cherry tomato
  • 2g pine nuts
  • Dash of chilli powder
  • Drizzle olive oil, chilli flakes
Method pt 2
  1. Preheat oven to 180℃.
  2. Fry the garlic with a dash of oil in a frying pan. Add the tomato sauce and chilli, bring to a simmer. Let it cool.
  3. Tear the longstem broccoli, and heat in a separate frying pan with the courgette slice and a touch of oil. Fry until they are a nice golden brown.
  4. Spoon the tomato & chilli sauce onto the pastry slice and add the pan-fried veg, Beetroot Falafel & half a cherry tomato. Scatter with pinenuts.
  5. Place in the oven for 20 mins or until golden brown.

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