Planet Veggie

What do you do when you’ve got half a block of puff pastry and half a vegetarian haggis in the freezer, a leftover field mushroom in the fridge and a cabbage in your veg box delivery? Make vegetarian haggis, mushroom and cabbage pasties of course! I love finding leftover pastry in the freezer as I haven’t found anything that isn’t improved by being wrapped in pastry. Well, ice cream might be a bit rubbish, I suppose, but the combination of vegetables and pastry is always a winner.

I used to resent quiche. I resented it for looking like a pizza but having neither the taste nor the texture of one but I mostly resented it for usually being the only thing available to a vegetarian at a buffet. It was also – to my mind – the realm of little old ladies who had that little old lady smell about them. Therefore, I avoided quiche for years and it’s only been in the last few years I’ve been able to eat it without feeling like I’m punishing myself. I still ignore it at buffets though as a matter of principle.

Originally, I was going to call this courgette, cherry tomato and halloumi tart, ‘Leftover Tart’, as I made it from the courgette and tomatoes left over from last week’s veg box delivery, along with the leftover puff pastry that was in the freezer. Then I realised it sounded like a derogatory term for someone’s ex, and this puff pastry tart deserves more respect than that and, while ‘Courgette, Tomato and Halloumi Tart’ doesn’t sound particularly exotic, it is at least descriptive.

It was a night for leftovers, as I’d taken out of the freezer the leftover Chinese takeaway (tofu for me, chilli beef for The Meat Eater) from a few months ago, then decided not to risk my life by eating it, and made the tart instead. The Meat Eater, on the other hand, decided to risk the possibly-food-poisoning-inducing takeaway but I can report that he didn’t die in the night.

I roasted the vegetables in oil and some Schwartz Mediterranean Roasted Vegetable Recipe Mix before putting them on the puff pastry and you can use whatever vegetables you have lying around in your fridge, such as these tarts I’ve made in the past:

Vegan Leek, Spinach and Mushroom Tart

Leek, Mushroom and Goat’s Cheese Tart

Mushroom, Leek and Mozzarella Tart

Courgette and Tomato Tart

Courgette, Tomato and Halloumi Tart

 

Save Print

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Author: Cathy @ Planet Veggie

Cuisine: Vegetarian

Serves: 1-2

Ingredients

• ⅓ pack ready-made puff pastry
• 1 courgette, sliced
• 10 cherry tomatoes, pricked once with a knife to prevent them exploding
• ½ packet Schwartz Mediterranean Roasted Vegetables Recipe Mix (or use whatever herbs you fancy)
• 100g halloumi, sliced into strips
• Olive oil

Instructions

1. Drizzle the courgette and tomatoes with a little olive oil, then coat evenly with the herb mix
2. Spread the vegetables in a roasting tin and roast at 200C for about 10 minutes, until the courgettes are tender
3. Lightly score a 1" border around the puff pastry, then layer the courgettes and tomatoes on top, keeping within the border
4. Lay the strips of halloumi on top of the courgette and tomatoes and return to the oven for 20 minutes, or until the puff pastry is golden and the halloumi has lightly browned

3.5.3208

Creamy Courgette Puff Pastry Tart by Family Friends Food

Honeyed Fig and Goat’s Cheese Tarts with Walnuts and Chocolate Balsamic Sauce by Tin and Thyme

Harissa, Kale and Roasted Vegetable Tart by Celery and Cupcakes

Mushroom and Walnut Tart by Supper in the Suburbs

Sun-dried Tomato and Pesto Tart by Coriander Queen