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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
INGREDIENTS
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
- Preheat oven to 180℃.
- 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.
- 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.
- Spoon the tomato & chilli sauce onto the pastry slice and add the pan-fried veg, Beetroot Falafel & half a cherry tomato. Scatter with pinenuts.
- Place in the oven for 20 mins or until golden brown.